Kashmiri red chilli pickle/lal mirch ka aachar Recipe

Cooking Directions

• STEP 1.Wash and dry the red chillies thoroughly.
• STEP 2.Slit the chillies lengthwise, removing the seeds if desired.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Fry until the seeds crackle.
• STEP 4.Add the red chillies to the pan and sauté for a few minutes.
• STEP 5.In a separate bowl, mix together vinegar, salt, turmeric powder, and red chilli powder.
• STEP 6.Pour the vinegar mixture over the sautéed chillies and mix well.
• STEP 7.Transfer the pickle to a sterilized glass jar and let it cool.
• STEP 8.Store the pickle in a cool, dry place for at least a week before consuming.
• STEP 9.Serve the Kashmiri red chilli pickle as a condiment with rice, roti, or any Indian meal.

Cooking Tips

• You can adjust the spiciness of the pickle by adding more or less red chilli powder.
• Make sure to use a sterilized glass jar to store the pickle to prevent spoilage.
• Allow the pickle to mature for at least a week to develop its flavors.

Storage and Serving

• Store the Kashmiri red chilli pickle in a cool, dry place.
• It can be stored for several months if properly sealed and refrigerated.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.