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Easy Red Chili Pickle Recipe ,Laal Mirch Ka Achar Recipe

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

Easy 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 which is also popular as bharwa laal mirch ka achar. This pickle have a very long shelf life and I have never seen it spoiling by any chance. Though 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 I have to try a different way to make this pickle.

When I spotted these fresh red chilies in the market I Immediately brought few. Then I tried making this easy  and simple style of pickle but with the same flavor and taste of Banarasi lal mirch achar . Do try this pickle it turn out amazing !!

Do try these Delicious Recipes-

easy red chili pickle

laal mirch achar

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3.34 from 3 votes

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 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Pickles/Achar
Cuisine: Uttar Pradesh Cuisine
Keyword: Easy, Instant chili pickle, laal mirch ka achar, red chili pickle
Author: Anjana Chaturvedi

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

Comments

  1. Mayank Chaturvedi says

    Kalonji Seeds are Onion Seeds. Are they not? Is this recipe Sattivic?

    Thanks

    • anjanaskc says

      Use of kalonji is optional ,you can use cumin instead.(mentioned in the tip section)