Lal Mirch ka Achaar
Lal Mirch ka Achaar is one of the most popular condiments among spicy food lovers. Pickling in the Indian subcontinent has a long history. An Indian meal is not complete without these condiments. Pickling helps to preserve the food for a little longer. Different varieties of chili pickles are available across the Indian subcontinent & taste differs from region to region. Chilies in the form of pickles are very famous condiments consumed by Indians. Chili pickles recipes differ across the country.
Stuffed Red chilly pickle - Banarasi Style
Stuffed Red chilly pickle is one of the specialties of Uttar Pradesh and especially from Banaras. It is used as a taste enhancer & can be enjoyed with roti, paratha, or rice & dal. Chilies were introduced to the Indian subcontinent by the Portuguese at the end of the 15th Century. Indians used Black Pepper in their recipes for spiciness for thousands of years.
Lal Mirch ka Bharwa Achaar
Ingredients
- 250 gms Red Chilies (Lal Mirch)
- 4 tbsp Mustard Seeds (Rai Dana)
- 2 tbsp Funnel (Saunf)
- 2 tbsp Cumin Seeds (Jeera)
- 1 tbsp Black Pepper (Kalimirch)
- 1 tbsp Carrom Seeds (Ajwain)
- 1 tsp Asafetida (Hing)
- 1 tsp Rock Salt (Kala Namak)
- 3 tbsp Salt
- 2 tbsp Fresh Lemon Juice
- 1 Cup Mustard Oil
Instructions
- Wash the red chilies & unforld them bent airdry for several hours. There ought to be no wet on them.
- Meanwhile, heat the mustard oil to the smoking purpose and cut theflame. Cool utterly
- Dry roast Fennel seeds, cumin seeds, black pepper & carrom seeds. Afterward,add mustard seeds & grind them to a rough powder
- Add asafetida, rock salt, salt & lemon juice tothe on top of the mixture. combine it well & add 2-3tablespoons of mustard oil to moisten the mixture.
- Slit the chilies vertically & take away the stalks.
- Add the stalks with the on top of spice combine. Mix them well.
- Fill the ready spice mix into the chili till they're wellstuffed.
- Dip the chilies within the oil and place them within the jarone by one. When done, pour the mustard oil over the chilies. Shut the jartightly & place it in daylight for three days.
- The pickle will be ready in three days. The pickle can lastup to a year.
Notes
How healthy is Stuffed Red Chili Pickle?
A single piece of stuffed red chili pickle contains 105 calories and is high in Sodium. Red Chilies are a rich source of various vitamins & minerals. Chilies are always consumed in smaller amounts & they contain vitamin C, vitamin B6, Vitamin K1, Potassium, Copper & beta carotene.Why do people from hot regions consume more chilies than cold regions?
1. Because chilies grow best in hot climatic conditions. States like Andhra Pradesh, Karnataka, Maharashtra, Odisha, Tamil Nadu, Bihar, Uttar Pradesh, and Rajasthan are the larger producer of chilies in India.
2. Spices & Chilies helps to preserve the food for a longer time because of their Antimicrobial properties.
3. Consumption of chilies & spices helps to increase the metabolism that helps to increase the body temperature and helps to maintain the body temperature as per the climatic condition.
Do's & Don'ts for making Stuffed Red chili pickles
- Use fresh ingredients while making pickles.
- Rinse the chilies in water & wipe them with a kitchen towel.
- Keep the chilies for 2-3 hours aside, so the chilies should be completely dry before making the pickle.
- Mustard oil is a must for this recipe. Try to use the best quality for better results.
- Use a clean & dry bowl, and knife while making the pickle. Make sure all the items are moisture-free.
- When you place the pickle in the jar, make sure it is completely dried.
Important Note
Excessive of consuming anything is bad for your body. Consumption of excess chilies can cause various health issues like gastronomical pain, mouth ulcers & asthma attack. Even pregnant women should avoid eating excess spiciness as it may cause respiratory disease in the baby.
Enjoy the homemade recipes which are easy to make and can be enjoyed traditionally with poori, mathri, roti, paratha, or rice dal. This pickle is also famous as Banarasi Lal Mirch ka achaar.
