Red Chilli Pickle Recipe with Step by Step Pictures. Fresh Red Chilli Pickle Two Ways. Spicy, tangy pickle for roti or drinks. Spicy laal mirch achar taste super delicious with roti or paratha. You can enjoy with pulao or rice too. I specially love it with curd rice.
Stuffed Red Chilli Pickle Recipe
Spicy laal mirch achar taste super delicious with roti or paratha. You can enjoy with pulao or rice too. I specially love it with curd rice.
I love pickles. My favorite is garlic pickle which i will share a recipe soon. This one is made using fresh red chillies. I have already shared a version which is made using green chillies which taste like a bomb. I love it so much with curd rice. This version is a different one. It is made using red chillies and is stuffed with spices.
I love making pickles, because they transform any simple meal into a tasty one. Whenever i don't have time to make lunch, i used to have a pile of rice, curd and pickles..YUM YUM..
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Stuffed Red Chilli Pickle Recipe - Bharwa Lal Mirch ka Achaar Recipe
- Mustard Seeds / Kaduku - 2 tblsp
- Fenugreek Seeds / Vendayam / Methi - 1 tblsp
- Fennel Seeds / Sombu / Saunf - 2 tblsp
- Salt to taste
- Turmeric Powder - 1 tsp
- Ajwain / Omam / Carom Seeds - ½ tsp
- Asafoetida / Hing / Kaya Podi - ¼ tsp
- Mustard Oil - 2 tblsp
- Lemon Juice or Vinegar - 3 tblsp
- Fresh Red Chilli - 250 grams
- Take mustard, fennel and fenugreek in a pan and roast till golden on low flame. Cool it down and take it in a blender and powder till fine.
- Take it in a bowl, add all ingredients and mix well.
- Now take red chilli, wash well and wipe it till dry. You can put it in sun for 1 hour.
- Now make a slit and cut it open and remove the seeds.
- Fill with the masala and set aside.
- Now store this in a clean dry jar for a week before consuming.
2)The plates and bowl which you use should be dry and no moisture should be there.
3)The container in which you are storing the pickle should be washed, dried and placed under sun so no moisture is there.
4)You can store this for 2 to 3 months at room temp.
5)If you want to store for longer time. Submerge the pickle in mustard oil and use.
6)Use dry spoon when handling the pickle.
Version 1: Stuffed Red Chilli Pickle Recipe
1)Take mustard seeds, fennel and fenugreek seeds
2)Take it in a dry pan
3)Roast till golden on low flame.
4)Cool it down.
5)Take it in a blender
7)Take it in a bowl.
13)Add in mustard oil
16)Take your peppers and dry them completely.
17)Slit them open
18)Remove all the seeds
19)Fill them with the spice
20)You can store them in a clean jar at room temp for a week before consuming. This can be store for 2 months.
21)Cut them into small pieces and serve.
Version 2: Fresh Red Chilli Pickle Recipe (Sauce Form)
I was searching for fresh red chillies in my place for quite a long time. I had lots of recipe ideas on my head using red chillies. Since i couldn't get my hands on those, those recipes were pending.
Finally few days back when i went to my mom's place, she handed me a bunch of red chillies which she bought from her veggie shop. I was happy to see those and immediately made these pickles.Hope you will give this a try and let me know how it turns out for you.
Preparation Time : 10 mins
Cooking Time : 2 mins
Makes: 2 cups
Ingredients for Red Chilli Pickle
Fresh Red Chillies - 3 cups
Lemon Juice - ½ cup
Salt - 2 tblspn
Gingelly Oil - ¼ cup
Mustard Seeds - 1 tsp
Urad dal - 1 tsp
Method for Making Red Chilli Pickle
Wash and dry red chilles, remove the stem and set aside.
Take red chillies, salt, lemon juice in a blender and puree till smooth. Now take it in a bowl and set aside.
Heat oil in a pan, add mustard and urad dal and let them sizzle. Now cool this down.
Pour this into the chilli and mix well.
Now store this in a clean jar in fridge and use after 2 days.
|Take some red chillies|
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