Moti Lal Mirch Ka Achaar

Name: Moti Lal Mirch Ka Achaar
Cuisine: Indian
Ingredients: 500 gram Moti Lal Mirch; 5 tspn Fenugreek Seeds(Methi dana); 7 tspn Fennel Seeds(Saunf); 4 tspn Cummin Seeds (zeera); 3 tspn Carrom Seeds (Ajwain); 1 tspn whole black pepper; 4 tspn salt (as per taste); 2 tspn Turmeric Powder; 3 tspn Black Mustard Seeds; 4 tspn Brown Mustard seeds; 3 Lemon; 2 tspn Black salt; 1/4 tspn Asafoetida (Hing); 1+ 1/2 cups Mustard oil

Priya Vicky Garg @PriyaGarg

#goldenapron3
#week18
#Achaar

Priya Vicky Garg @PriyaGarg

#goldenapron3
#week18
#Achaar

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Ingredients

500 gramMoti Lal Mirch
5 tspnFenugreek Seeds(Methi dana)
7 tspnFennel Seeds(Saunf)
4 tspnCummin Seeds (zeera)
3 tspnCarrom Seeds (Ajwain)
1 tspnwhole black pepper
4 tspnsalt (as per taste)
2 tspnTurmeric Powder
3 tspnBlack Mustard Seeds
4 tspnBrown Mustard seeds
3Lemon
2 tspnBlack salt
1/4 tspnAsafoetida (Hing)
1+ 1/2 cups Mustard oil

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Steps

1

Wash all chillies and dry into sunshade for 2 to 3 hours.
After dry, remove the stalks from chillies, and cut all chillies from center vertically and take out seeds and pulp from them.
2

Heat a pan and roast whole spices such as fennel seeds, fenugreek seeds, carrom seeds, cummin seeds, whole black pepper stirr and roast only for 2 minutes then let them cool.
3

When they cool down then coarsely grind them into grinder/Mixture jar. Along with chilli seeds and pulp.
4

Put the mustard oil into a pan then heat it well when smoke starts then off the flame. Let it cool.
5

Coarsely grind mustard seeds.
6

Put all grinded spices and other spices into a big bowl, squeeze all lemon on the spices and mix well.
Add 3 tbspn oil from the pan and mix all spices nicely.
7

Fill all chillies with this mixture.
8

Take out the rest smoked oil into a bowl and one by one dip each stuffed chilli into the oil and take out.
9

Put these stuffed chillies into dry container. Spread leftover spices mixture and oil on the chilles.
10

Close the lid and and keep it in sunlight to turn soft for 3 days.
11

Serve this mouth drooling pickle with Parantha or any meal