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lal mirch ka achar
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5 from 226 votes

lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar

easy lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar
Course pickle
Cuisine rajasthan
Keyword lal mirch ka achar
Prep Time 10 minutes
Cook Time 10 minutes
Sundry Time 7 days
Total Time 7 days 20 minutes
Servings 1 jar
Calories 2700kcal
Author HEBBARS KITCHEN

Ingredients

  • 20 red chilli
  • ¼ cup mustard seeds
  • ¼ cup fennel / saunf
  • ¼ cumin / jeera
  • 1 tbsp methi / fenugreek
  • 1 tsp kalonji seeds
  • 2 tbsp amchur
  • 1 tsp turmeric
  • 2 tbsp salt
  • ½ tsp hing / asafoetida
  • 2 tbsp vinegar
  • 1 cup mustard oil

Instructions

  • firstly, take 20 red chilli and remove the head. wipe off the chilli clean to remove any dirt or moisture.
  • slit the chilli and deseed it. removing seeds are completely optional. keep aside.
  • in a pan take ¼ cup mustard seeds, ¼ cup fennel, ¼ cumin and 1 tbsp methi.
  • dry roast on low flame until the spices turn aromatic.
  • cool completely and blend to a coarse powder.
  • transfer the masala mix to a small bowl.
  • add 1 tsp kalonji seeds, 2 tbsp amchur, 1 tsp turmeric, 2 tbsp salt and ½ tsp hing.
  • further, add 2 tbsp vinegar and mix well until all the spices are well combined.
  • stuff the prepared pickle masala into the chilli.
  • place the stuffed chilli into large glass jar. keep aside.
  • heat 1 cup mustard oil until it turns smokey.
  • cool the oil completely, and pour over the stuffed chilli.
  • shake well making sure the oil is well coated to all the chilli.
  • cover and sundry for at least 7 days or until chilli softens completely.
  • finally, enjoy stuffed red chilli pickle with roti.

Nutrition

Calories: 2700kcal | Carbohydrates: 128g | Protein: 34g | Fat: 242g | Saturated Fat: 27g | Sodium: 14069mg | Potassium: 3742mg | Fiber: 31g | Sugar: 55g | Vitamin A: 8568IU | Vitamin C: 1301mg | Calcium: 534mg | Iron: 22mg