About Red Chilli Pickle
For a country obsessed with food, pickles are an integral part of our cuisine. We have pickle recipes for every season, mood, and produce. The bright and big red chillies are known as ‘lal mirch’ in Hindi. Hence, the name of the pickle – lal mirch ka achar. The red chilli pickle is spicy, tangy, sour, and mildly sweet. It is one of the most popular Indian pickles. Lal Mirch Ka Achar takes 3 to 4 days under the warm sun rays to get ready for consumption and has a shelf life of 1 year. Fun Fact: Like many other Indian pickles, this is a vegan and gluten-free pickle recipe.
The Red Chillies
This pickle recipe requires big, bright, blemish-free, mild to medium spicy fresh red chillies. In India, these red chillies are available only during the winter season, i.e. from November to March or early summer. It is tough to get hold of big red chillies during the off-season. Hence, lal mirch ka achar is one of the best ways to preserve them. Do not use small, spicy red chillies for making pickles.
Ingredients Required
Whole Spices: Black Mustard Seeds (rai), Yellow Mustard Seeds (sarson), Nigella Seeds (Kalonji), Fennel Seeds (saunf), Fenugreek Seeds (methi dana). Spice Powders: Dry Mango Powder (amchur), Turmeric Powder, Asafoetida (hing). Mustard Oil: This red chilli pickle has no substitute for mustard oil. It gives the pickle a sharp, spicy, pungent aroma and taste. White Vinegar: It acts as a preservative. You can add lemon juice instead of vinegar.
How To Make
Step 1) Combine all the seeds and grind them to a powder using a mixer grinder (image 1). Step 2) Transfer it to a bowl; add salt, mango powder, turmeric powder, red chilli powder, and asafoetida (image 2). Mix nicely. Taste, and if required, add more salt. Step 3) Add vinegar and mix the masala (image 3). It is now ready for stuffing the red chillies. Step 4) To prepare red chillies for the pickle, wash them and wipe them with a kitchen towel. Air dry the chillies to ensure they have no water after washing. Step 5) Remove the crown of the chillies. Slit them lengthwise and scoop out white seeds and pith. Use a spoon for the purpose or wear gloves. Discard the seeds (images 1 & 2). Step 6) Stuff each red chilli with the pickle masala (image 3). Use your fingers to stuff the masala inside the chillies. Step 7) Once all red chillies are stuffed, transfer them to a sterilized jar. Make sure they are tightly packed in the jar (image 4). Step 8) Heat mustard oil in a pan. Once the oil starts smoking, turn off the heat. Allow it to cool down to room temperature. Step 9) Pour cooled-down mustard oil over the red chilli pickle. Step 10) Seal the jar with a muslin or other breathable cloth. Place it under the warm sun for 3 to 4 days. Daily, shift the pickle jar as per the sun’s rays during different hours of the day and bring it inside after sunset. Shake lal mirch ka achar two to three times during these 4 days. After 3 days, you can check the red chilli pickle for doneness.
Storage Suggestion
It is always best to use a clean, sterilized glass or ceramic jar with a tight-fitting lid to store pickles. Red Chilli Pickle has a shelf life of 1 year. If you are lucky enough to get a warm, bright sun, keep the pickle jar in the sun once in a while. Bring it inside after 3 – 4 hours of sunlight. This practice increases the shelf life of the pickle. Store lal mirch ka achar at room temperature. Or you can keep it in the refrigerator to increase its shelf life. Use a clean, dry spoon to scoop out the pickle.
Serving Suggestion
Bharwa Lal Mirch Ka Achar tastes best with methi paratha, mathri, or namak ajwain poori. You can serve it with stuffed paratha or other Indian main course dishes.
More Indian Pickle Recipes
Garlic Pickle Green Chili Pickle Instant Ginger Pickle Instant Mango Pickle Gobhi Gajar Ka Achaar Punjabi Aam Ka Achaar
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