Lal Mirch ka Achaar is a very popular pickle in Northern India. Lal mirch ka achaar serve as a spicy treat when served with hot parathas or pooris. Learn how to make this achaar with step by step photos and detailed recipe given below:
Preparation Time: 2 hours to keep the washed and dried red chillis in the sun + 15 minutes to gather all the ingredients together
Cooking Time: 1 hour and 15 minutes
- Big Sized Red Chilli (achaar wali badi lal mirch) - 1 kg
- Mustard Oil (sarson ka tel) - 200 gm
- Salt - 3 tbsp (or as per taste)
- Turmeric Powder (haldi powder) - 3 table spoon
- Red Chilli Powder (lal mirch powder) - 1.5 table spoon
- Black Pepper Powder (kali mirch powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1 table spoon
- Coriander Powder (dhaniya powder) - 1.5 table spoon
- Dry Mango Powder (amchur powder or khatai) - 1.5 table spoon
- Carom Seeds (ajwain) - 1.5 table spoon
- Fenugreek Seeds (methi dana) - 1 table spoon
- Mustard Seeds (sarson dana) - 200 gm
- Black salt (kala namak) - 1 spoon (optional)
- Fennel Seeds (saunf) - 1 spoon (optional)
- Wash the big sized red chillis (achaar wali badi lal mirch) well with plain water and then pat them dry with a clean cotton cloth. Then keep these big sized red chillis in the sunlight for 2 hours.
- While the red chillis are left in the sunlight, we can utilize the time to prepare the masala for the achaar take all the spices (haldi powder, lal mirch powder, dhaniya powder, jeera powder, kali mirch powder, methi dana, ajwain, amchur powder) and salt in a big plate.
- Take the mustard seeds (sarson dana) in mixer jar and grind it to a powder form. Transfer it to the plate containing the spices and salt. Mix all the ingredients well.
- Now add raw mustard oil (kachcha sarson ka tel) to the dry masala and mix well.
- Use only raw spices and raw mustard oil (sarson ka tel) for making the achaar. All the spices and the oil gets cooked with the help of the warmth of the sunlight. This entire process of achaar preparation takes 20 to 30 days.
- Add a little more salt and turmeric powder (haldi powder) than required for taste as it is needed for achaar preparation and later gets balanced with the taste of the ingredients. They also help in keeping the achaar in good condition for a long period of time. But, do not add too much salt and turmeric powder (haldi powder).
- Now remove the green stem of the big sized red chillis (achaar wali badi lal mirch) and cut it from the top to form cones of the big sized red chillis (as shown in the image below). Then remove the seeds of the big sized red chilli (achaar wali badi lal mirch) with the help of knife, to prepare it for stuffing. Prepare the remaining big sized red chillis (achaar wali badi lal mirch) in the similar manner.
- After this start stuffing the masala prepared in these hollow big sized red chillis (achaar wali badi lal mirch). Press and stuff the masala in each chilli one by one.
- Once the stuffing is done, start keeping the stuffed chillis in a clean and dry glass jar. (Do not cover the jar with a lid, because it will not allow the moisture from the chillis and masala to evaporate and, will moisten the achaar.)
- Cover and close the jar opening with a clean and dry cotton cloth. This will prevent any dust particle from going inside the jar and also allow the moisture from the chillis and masala to evaporate.
- Now keep the jar in the sunlight throughout the day and bring it inside in the evening. Continue to do this for 7 days (1 week).
- After 7 days (1 week), remove the cloth and cover the jar with its lid and place it at a cool place to rest. The achaar will then be ready for consumption after 20 days. The achaar can be served with hot parathas (plain or stuffed), kulcha, kachori or rice.
(Tips: 1. It can be made in desired quantity and can be preserved for over a long period of time. The achaar only gets better with time.; 2. You may increase the amount of oil in the achaar after 20-25 days, only if required.; 3. Never use a wet or moist spoon to take out the achaar from the jar. Any moisture will rotten the achaar. Use a clean dry spoon only, while serving the achaar)