Indian spice lovers would love this colorful Red Chilly Stuffed Pickle also called “Lal Mirch Ka Achar” or “Lal Mirch Barwan Achar”.
Come winter and we can find this in the market easily tempting us to take home at least a quarter kg of them. This method of preparing the red chilly stuffed pickle is simple and clean.
Long Red Chillies (Red pepper) – 500 gm
Mustard Oil – 4 table spoons
Salt – 4 tea spoons
Turmeric Powder (Haldi Powder) – 2 table spoons
Aniseeds/Fennel Seeds (Saunf) – 2 table spoon grounded
Yellow Mustard – 2 table spoons grounded
Fenugreek (Methi seeds) – 2 table spoons grounded
Asafoetida (Hing) – 1 pinch
Vinegar – 4 table spoons
Wash the red chillies well and allow it to dry completely. Remove the stem of the chilly leaving the base. Cut the chilly vertically along the length making a groove to hold the stuffing. Now take a plate and mix all the masala together including salt. Then add the mustard oil and vinegar to the mixture so that it becomes a coarse wet powder. Now your stuffing is ready. Open the cut groove of the chilly and fill the hole with the stuffing using a spoon. Fill it as much as it is full. Now place them in a dry glass jar. Keep the jar under sunlight for 2 to 3 days. Your mouth watering red chilly stuffed pickle is ready. So spice up your parathas, teplas, chapattis or dal kichdi with red chilly pickle and enjoy your meal.
Tips: Make sure that all the ingredients and the dishes used in the preparation are completely dry. The secret of a preserving any pickle is to ensure that the there is no moistness anywhere.