Banarasi Red Chilli Pickle/Banarasi Lal Mirch Ka Achar Recipe

Cooking Directions

• STEP 1.Wash and dry the red chilies. Slit them lengthwise, removing the seeds.
• STEP 2.In a bowl, mix together fennel seeds, mustard seeds, fenugreek seeds, turmeric powder, red chili powder, and salt.
• STEP 3.Stuff the spice mixture into the red chilies and press them tightly.
• STEP 4.Heat mustard oil in a pan and let it cool slightly.
• STEP 5.Add the stuffed red chilies to the oil and mix well.
• STEP 6.Transfer the pickle to a clean, sterilized jar and cover it tightly.
• STEP 7.Keep the jar in direct sunlight for 3-4 days, shaking it occasionally.
• STEP 8.After 4 days, the pickle is ready to be consumed. Store it in a cool and dry place.

Cooking Tips

• Make sure to remove all the seeds from the red chilies to reduce the spiciness of the pickle.
• Use a clean and dry spoon to take out the pickle from the jar to prevent spoilage.
• The pickle tastes best when it is allowed to mature for a few weeks.

Storage and Serving

• Store the Banarasi Red Chilli Pickle in a cool and dry place.
• Serve it as a condiment with Indian meals or use it as a spicy topping for sandwiches and wraps.