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
Laal Mirch Ka Achar / Red Chili Pickle -Easy way
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.
Kalonji Seeds are Onion Seeds. Are they not? Is this recipe Sattivic?
Thanks
Use of kalonji is optional ,you can use cumin instead.(mentioned in the tip section)