Moti lal mirch ka achaar Recipe

Cooking Directions

• STEP 1.Wash and dry the red chili peppers. Slit them lengthwise, keeping the stems intact.
• STEP 2.In a bowl, mix together spices like fennel seeds, mustard seeds, fenugreek seeds, turmeric powder, and salt.
• STEP 3.Stuff the chili peppers with the spice mixture and arrange them in a sterilized glass jar.
• STEP 4.Heat mustard oil in a pan until it reaches smoking point. Let it cool slightly and then pour it over the stuffed chili peppers.
• STEP 5.Cover the jar tightly and let it sit in a cool and dry place for at least a week to allow the flavors to develop.
• STEP 6.Shake the jar gently every day to ensure the spices are evenly distributed.
• STEP 7.After a week, the pickle is ready to be enjoyed. Serve it as a condiment with your favorite Indian dishes.

Cooking Tips

• Choose large and thick red chili peppers for this pickle as they hold up well during the pickling process.
• Make sure to sterilize the glass jar before using it to prevent any bacterial growth.
• The pickle tastes best when it has had time to mature, so let it sit for at least a week before consuming.
• Adjust the amount of spices according to your taste preferences. You can make it milder or spicier as per your liking.

Storage and Serving

• Store the Moti Lal Mirch Ka Achaar in a cool and dry place, away from direct sunlight.
• It can be stored for several months if kept properly.
• Serve the pickle as a condiment with rice, roti, paratha, or any Indian bread.
• It can also be used as a spicy addition to sandwiches, wraps, or as a topping for burgers.
• Remember to use a clean and dry spoon every time you take out the pickle to maintain its freshness.