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Red Chilli Pickle (Laal mirchi ka achaar)

3-4  Fat Red Chillies

2 Tablespoon salt

1 Tablespoon black mustard seeds

1 Bowl coriander powder (semi grind/powder)  

1 Tablespoon fenugreek powder

½ Tablespoon fennel seeds

1 tablespoon turmeric powder

½ tablespoon Asafetida

1 tablespoon jaggery (crushed)

1 Lemon

Method

Put oil to warm on pan on low heat.

Cut the red chillies in small pieces and add 2 tablespoon salt, 2 tablespoon of water in it. Now mix them properly and put it into strainer so when we will use it, much of the chillies would be dry.

Meanwhile, mix all the  Spices/Condiments and fry them on our warmed oil and mix them properly. After mixing them for 5-10 mins, put masala to cold.

When it’s cool, mix it with our dried (dipped in salt water) red chillies and add crushed jaggery in it, mix them properly again by adding ½  lemon.

Place it in a jar and it serves for 9-10 months

Serves to – 5-6 persons

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