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If you're someone who craves that extra kick with every bite, you're in for a spicy treat with our recipe for this week - Lal Mirchi ka Achar.
Get ready to add some serious spice to your meals with homemade Lal Mirchi Ka Achar! This super spicy pickle is not for the faint-hearted. It's an explosion waiting to happen. Are you ready?
Prep Time: 20 mins Cook Time: 10 mins Cure Time: 7 days Servings:1 Jar Difficulty: Intermediate
Ingredients for Lal Mirchi ka achar
Fresh Red Chilies: 500 grams
P Mark Kachi Ghani Mustard Oil: 1 cup
Mustard Seeds: 2 tbsp (grounded)
Fennel Seeds: 2 tbsp (grounded)
Fenugreek Seeds: 1 tbsp (grounded)
Asafoetida (Hing): ¼ tsp
Turmeric Powder: 1 tsp
Salt: According to taste
Vinegar: 2 tbsp
Lemon Juice: from 2 lemons
Sugar: 1 tsp
Method for Lal Mirchi ka achar
Wash the red chillies and pat them dry completely. Remove the stems and cut the chillies into small pieces. If you prefer a milder pickle, you can remove the seeds.
Heat a pan and dry roast mustard seeds, fennel seeds, and fenugreek seeds until fragrant. Allow them to cool and then grind them into a fine powder.
In the same pan, heat the mustard oil until it starts to smoke. Then turn off the heat and allow it to cool to a lukewarm temperature.
Combine the cut chillies, ground spices, turmeric powder, asafoetida, salt, sugar, vinegar, and lemon juice in a large bowl. Mix well.
Once the oil is lukewarm, pour it over the chilli mixture and mix well.
Transfer the pickle into a sterilized glass jar. Ensure there is enough oil to cover the chillies completely. Seal the jar tightly.
Keep the jar in a sunny spot for about 7 days. Shake the jar gently once a day to mix the ingredients well.
After 7 days, your Lal Mirch ka Achar is ready to be enjoyed. It can be stored at room temperature or refrigerated.
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