Lal Mirch ka Achar

Name: Lal Mirch ka Achar
Cuisine: Indian
Ingredients: 2 kg red chillies; 250 grams fennel seeds(saunf); 100 gms coriander powder; 25 gms rai; 100 gms amchoor powder; 25 gms methi dana; 25 gms kalongi; 25 gms yellow mustard; 50 gms turmeric powder; 25 gms heeng; to taste Salt; 2 tbsp white vinegar; 250 gms mustard oil

Ruchika Anand @FYS_feed_your_soul

#zing
Red chilli pickle goes well with parantha, pooris and pulav too.

Ruchika Anand @FYS_feed_your_soul

#zing
Red chilli pickle goes well with parantha, pooris and pulav too.

Saved

Ingredients

2 kgred chillies
250 gramsfennel seeds(saunf)
100 gmscoriander powder
25 gmsrai
100 gmsamchoor powder
25 gmsmethi dana
25 gmskalongi
25 gmsyellow mustard
50 gmsturmeric powder
25 gmsheeng
to tasteSalt
2 tbspwhite vinegar
250 gmsmustard oil

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Steps

1

Take a wok and add oil. Heat it and then switch off the flame and let it cool.
2

Crush methi dana and rai. Now add heeng and all the Masalas to the oil and mix well.
3

Once it’s completely cooled down add vinegar and mix gently.
4

Now slit chilies and stuff the Masalas in each chillies.
5

Take a clean glass jar and put chillies in it. Add some more oil so that chilies are nicely soaked.
6

Keep the jar in sun for 2-3 days.
Then you can enjoy the pickle.