Red Chilli Pickle (Lal Mirch ka Achar) recipe with step by step pictures
Thick red chilli pickle or Lal Mirch ka Achar is one of my all time preferred pickle. I can have it with just plain Parantha, Poori or simple Dal and Chawal. I cannot express my love for this pickle, if we have red chilli pickle available, then it will get consumed on highest priority. This may have to do with the combination of spices and thick red chilli, which makes this pickle amazingly flavorful and satisfying. My mother makes stuffed version of this pickle which also tastes amazing. However, I make my red chili pickle by slicing the chillies and trust me, this is one of the easiest and yummiest pickle you can make.
Presenting below, my take on this spicy and delicious thick red chilli pickle or or Lal Mirch ka Achar which I can’t resist having it with my meal. do try 🙂
Red Chilli Pickle (Lal Mirch ka Achar) recipe Ingredients:
Thick red chili peppers ( Moti Sabut Laal Mirch, Achar Waali) – 500 grams
Yellow Mustard seeds (Peeli sarson) – 5 tablespoons
Fennel seeds ( Saunf) – 3 tablespoons
Nigella Sativa seeds (Kalonji) – 1 tablespoon
Fenugreek seeds (Methi dana) – 2 tablespoons
Turmeric (Haldi) powder – 2 tablespoons
Salt – As per taste, I have used around 3.5 tablespoons
Dry mango (Amchoor) powder – 2 tablespoons
Mustard oil (Kacchi Ghani Sarson ka Tel) – Around 2 cups
Red Chilli Pickle (Lal Mirch ka Achar) recipe Method:
1. Wash the thick red chili peppers ( Moti Sabut Laal Mirch, Achar Waali) thoroughly in water.
2. Place them in dry towel and thoroughly wipe each of them.
3. Spread them on a dry cotton cloth and keep them in direct sunlight for 3-4 hours (or more, depending upon the intensity of sunlight) till all the moisture in chillies gets dry up, and there is not a drop of water in them.
4. Now, remove the crown of the chillies and chop each one length wise into 1 centimeter (around) slices as shown in the picture below.
5. In a heated Pan on a low flame, put fenugreek (Methi) seeds, fennel (Saunf) seeds, yellow mustard (Peeli Sarson) seeds and nigella seeds (Kalonji). Mix all spices together and stir the mixture continuously on a low flame till they get roasted lightly and nice fragrance of all the spices starts coming out.
6. Switch of the heat and transfer the spice mixture into a grinder jar. Coarsely grind the spice mixture so that all the things get mixed into each other. Do not grind it to make a smooth powder of the spices as it will impact the taste and texture of the pickle.
7. Put coarsely grounded spice mixture in a bowl along with salt and turmeric (Haldi) powder.
8.Mix all the spices together.
9. Out of 2 cups mustard oil, put 1/3 of a cup into the spice mixture.
10. Mix it well to form a little moist textured spice mix for the pickle.
11. Add cleaned, dried and chopped thick red chilli peppers ( Moti Sabut Laal Mirch, Achar Waali) slices into the pickle masala.
12. Mix all the things together and ensure that red chilli pepper slices should not get broken into pieces.
13. Keep them aside for 10 -15 minutes.
14. Meanwhile, heat mustard oil in the flame on a high flame till light smoke starts coming out of the oil, immediately switch of the heat and let it cool for 15-20 minutes. As this will make the taste of oil less pungent impart nice flavor to the pickle.
15. When mustard oil gets cool down, put 1/4 cup of oil in a clean, dry and sterilized jar.
16. Now Put prepared pickle in the glass jar.
17. Now slowly pour all the remaining cooled oil slowly till all the chillies are submerged in oil. Do it slowly as oil needs to go down to the bottom by passing through and submerging all the Chilies till top of the Jar. Place the lid on the jar and leave it for a day. After 24 hours, show sunlight to jar for 8 days for 4-5 hours. After 8 days leave it as it is for the next 8 days. I know its a long time but you will get and absolutely delightful thick red chilli pickle.
After 16-17 days, your spicy and delightful pickle is ready to be enjoyed with any kind of meal. It will enhance the flavor of any kind of food that you eat. You can store it up to an year.
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Note: Pickle tastes great after 4th or 5th day, but maturing it further enhances its taste.