Lal Mirch Ka Achar Recipe

Cooking Directions

• STEP 1.Wash and dry the red chilies thoroughly.
• STEP 2.Slit the chilies lengthwise and remove the seeds.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Fry until the seeds crackle.
• STEP 4.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the slit chilies to the pan and cook for a few minutes.
• STEP 6.Remove from heat and let it cool completely.
• STEP 7.Transfer the pickle to a clean, dry jar and store in a cool, dark place.
• STEP 8.Allow the pickle to mature for at least a week before consuming.
• STEP 9.Serve Lal Mirch Ka Achar as a side dish or condiment with rice, roti, or paratha.

Cooking Tips

• Make sure to wear gloves while handling the red chilies to avoid any skin irritation.
• Adjust the amount of red chili powder according to your spice preference.
• Ensure that the jar used for storing the pickle is clean and dry to prevent spoilage.
• The pickle tastes better as it ages, so let it mature for a longer time for a more flavorful result.

Storage and Serving

• Store the Lal Mirch Ka Achar in a cool, dark place to maintain its flavor and shelf life.
• Serve the pickle as a side dish or condiment with Indian meals like rice, roti, or paratha.
• You can also use it as a spread on sandwiches or as a topping for snacks like samosas or pakoras.