Instant Red Chili Pickle Recipe ,Laal Mirch Ka Achar Recipe

Instant Red Chili Pickle Recipe-Laal Mirch Ka Achar- A very special,delicious and tangy Fresh Red Chili Pickle – Specialty Of Uttar Pradesh

Instant Red Chili Pickle-Laal Mirch Ka Achar- Pickles are an integral part of Indian cuisine. There are numerous types of pickles made in each region and state of India . Raw mango pickle and chili pickle is the most loved among the whole lot of variety of pickles.

Pickle are mainly of two types -first the yearly type and other are seasonal which are made in small batches as usually they have a short shelf life.

Red chili pickle is a very popular pickle of Banaras. It is also popular as bharwa laal mirch ka achar. This achar have a very long shelf life ,in fact I have never seen it spoiling by any chance. The process need time and patience as the red chilies are stuffed in a special way.

The stem of red chilies are removed from the back side and then the prepared masala is stuffed inside with the help of a toothpick. The shelf life of that pickle is till it last in your pantry 🙂

I love banarasi mirch ka achar but as stuffed chilies have good amount of masala inside and now I am trying to avoid too much spicy food so have to try a different way to make this pickle.

So when I spotted these fresh red chilies in the market I brought few and tried making this easy  and simple style of pickle but with the same flavour and taste of banarasi lal mirch achar . Do try this pickle it turn out amazing !!

Do try these Delicious Recipes-

• Stuffed Red Chili Pickle
• Raita Marcha
• Green Chili Sauce
• Aloo Pakoda/ Bajji
• Date Tamarind Chutney
• Matar Ki Kachori

Print Recipe

1 from 1 vote

Laal Mirch Ka Achar / Red Chili Pickle -Easy way

A very special ,delicious and tangy Fresh Red Chili Pickle- Specialty Of Uttar Pradesh

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Pickles/Achar

Cuisine: Uttar Pradesh Cuisine

Keyword: Instant chili pickle, laal mirch ka achar, red chili pickle

Author: anjanaskc

Ingredients

• 400 gms Fresh Red Chilies/taaza laal mirch
• 4 tbsp Mango Powder / Amchoor Powder
• 3 tbsp Mustard Seeds / Rai * powdered
• 2 tbsp Fenugreek Seeds / Methidana
• 2 tbsp Fennel Seeds / Saunf
• 1 tbsp Cumin Seeds / Sabut Jeera
• 1 tsp Nigella Seeds / Kalonji
• 1 tsp Turmeric Powder / Haldi Powder
• 1/2 tsp Asafoetida / Hing powder
• 3 tsp Salt / Namak
• 1 tsp Black Salt / Kala Namak
• 1.5 cup Mustard Oil / Sarso ka tel
• 1 tbsp White Vinegar / Sirka optional

Instructions

• Wash and wipe the chilies and then chop into roundels.
• In a pan dry roast fenugreek, mustard, fennel,cumin and Nigella seeds till they start giving a nice aroma.
• Grind the roasted spices to make a coarse powder.
• Heat mustard oil till it start to smoke and then let it cool down a bit.
• Now add all the ground masala /roasted spice mix and the rest of the spicesand vinegar in the oil and mix well.
• When the oil cool down completely then add it in the chopped red chilies and mix well.
• Store in a glass jar and keep in sunlight for 4 days.
• Start using after a week.
• Serving- serve this pickle with poori ,paratha, khichdi, rice ,mathri etc.

Notes

Note-

Use of kalonji is optional ,you can use cumin instead