Lal Mirch Ka Achar/Red Chilly Pickle

Lal Mirch Ka Achar/Red Chilly Pickle

Posted by muktisahay Posted on March 24, 2017
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Preparation time
60 mins
Cooking time
60 mins
10 people
Meal course

Red chilly/Lal mirch
1 kilogram

Dry mango powder
150 gram

Methi seeds/Fenugreek seeds
10 gram

Sauf/Fennel seeds
10 gram

Black mustard seeds/Rai
100 gram

Hing / Asafoetida
5 gram

Lemon juice
1 cup

Coriander seeds
50 gram

Onion seeds
5 gram

Red chilly powder
50 gram

Turmeric powder
10 gram

Black salt
50 gram

White salt
50 gram

Jaggery / gud
25 gram

Mustard oil
500 gram

Recipe Credit

  1. First wash the red chilly well and let them get dry. Keep in the sun light for about 4 - 5 hours.
  2. Hollow out the innards of the chilly,includes all the seeds. Cut the red chilly into pieces.
  3. Dry roast the sauf/fennel seeds,methi seeds,coriander seeds,black mustard seeds/rai and asafoetida on low flame.
  4. Once cooled,grind all roasted spices and make a fine powder.
  5. Take a large bowl add all the roasted spices,red chilly powder,turmeric powder,dried mango powder/amchur,black salt,saltand onion seeds and mix well.
  6. Heat mustard oil in a pan.
  7. Once cooled,add 5 - 6 tbsp mustard oil in the roasted spices and mix well nicely.
  8. Add the chopped red chilly/lal mirch in all the spices and mix well.
  9. Place the red chilly pickle in a bottle. Pour the mustard oil in the bottle.
  10. Close the lid and keep the bottle under the sunlight for 6 - 7 days. Serve with rice

Recipe Credit

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