రాజస్థాన్ రెడ్ చిల్లీ పికిల్ || Lal Mirch Achar || సరైన బరువు కొలత రెసిపీ

Описание: #attakodaluvantalu #LalMirchKaAchar #pandumirchipachadi #redchillipickle

Lal mirch ka achar is a popular, spicy North Indian red chili pickle made by stuffing large red chilies with a blend of aromatic spices and preserving them in mustard oil and sunlight. Below is a traditional North Indian recipe, as well as some commercially available options.

Ingredient:
Rai / Yellow Mustard Seeds 200g
Saunf (Fennel Seeds) 100g
Amchur (Dry Mango Powder) 200g
Methi (Fenugreek Seeds) 40g
Haldi (Turmeric Powder) 40g
Kalonji (Nigella Seeds) 20g
Ajwain (Carom Seeds) 20g
Hing (Asafoetida) 10g
Salt 150g

Preparation:
Wash 1 kg thick red chilies thoroughly and pat them completely dry with a clean cloth. There must be no moisture to prevent spoilage. Remove the stems, and make a lengthwise slit in each chili, keeping it intact at the bottom.

Spice Mix:
Dry roast the following spices separately until fragrant, then let them cool and grind them into a coarse powder.

Combine Masala:
In a large bowl, mix the ground spices with turmeric powder, red chili powder, dry mango powder (amchur), salt to taste, and mustard oil.

Jarring:
Spice mixture tightly into each slit chili. Arrange the stuffed chilies in a clean, dry glass or ceramic jar.

Oil and Maturation:
Heat mustard oil in a pan until it reaches a smoking point, then turn off the heat and let it cool completely. Pour enough cooled oil over the chilies to submerge them completely. Seal the jar with a muslin cloth and keep it in direct sunlight for 5-10 days, bringing it inside at night. The sun's heat softens the chilies and helps the flavors meld.

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