Red pickle (lal mirch ka achar)
9:46 AM Posted In pickle and chutney Edit This 0 Comments »
Ingredients:
· 1 kg large red chillies
· 2 cups mustard oil
· 2 tbsps mustard seeds
· 3 tbsps cumin seeds
· 2 tbsps aniseed/fennel seeds
· 5 dry red chillies
· 8-10 tbsps mustard powder
· 4 tbsps raw mango powder
· 15 tbsps salt
· Juice of 5 limes
· 1 tsp asafetida
Method
· Wash and thoroughly dry the chillies. Trim the stems.
· Slit the chillies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard. Oil your hands a bit before you do this and you'll save yourself from the chillies' burn!
· Roast the dry red chillies, cumin seeds, mustard seeds and aniseed/fennel seeds on a slow fire. Cool and grind coarsely.
· Mix with the mustard powder, raw mango powder and salt. Add the lime juice to this mix to make a thick paste.
· Stuff each chilli well with the paste.
· Put the chillies in a dry, wide-mouthed glass pickling jar (the glass should be able to withstand hot temperatures).
· Heat the mustard oil in a pan and when very hot add the asafetida and immediately turn off the fire. Pour this oil over the chillies in the jar.
· 1 kg large red chillies
· 2 cups mustard oil
· 2 tbsps mustard seeds
· 3 tbsps cumin seeds
· 2 tbsps aniseed/fennel seeds
· 5 dry red chillies
· 8-10 tbsps mustard powder
· 4 tbsps raw mango powder
· 15 tbsps salt
· Juice of 5 limes
· 1 tsp asafetida
Method
· Wash and thoroughly dry the chillies. Trim the stems.
· Slit the chillies up to just under the stem. Do not cut right through them. Scoop out all the inner flesh and seeds and discard. Oil your hands a bit before you do this and you'll save yourself from the chillies' burn!
· Roast the dry red chillies, cumin seeds, mustard seeds and aniseed/fennel seeds on a slow fire. Cool and grind coarsely.
· Mix with the mustard powder, raw mango powder and salt. Add the lime juice to this mix to make a thick paste.
· Stuff each chilli well with the paste.
· Put the chillies in a dry, wide-mouthed glass pickling jar (the glass should be able to withstand hot temperatures).
· Heat the mustard oil in a pan and when very hot add the asafetida and immediately turn off the fire. Pour this oil over the chillies in the jar.
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