- Add fennel seeds, fenugreek seeds, nigella seeds, mustard seeds, Kashmiri red chilli powder, turmeric powder, salt, and dry mango powder to a grinder and grind to make a coarse powder. Transfer the powder to a large bowl. Set aside. Wash the chilies and wipe each of them using a kitchen towel. Cut the top part of the chilies and make long slits in each of them using a sharp paring knife. Tightly fill the masalas powder that we made earlier inside the red chilies. Put the stuffed chilies in a large sterilized jar. Keep pushing down the chillies as you go. Add mustard oil to a pan and bring it to a boil over medium heat. Remove the pan from heat and let the oil cool down completely. Pour the cooled oil over the stuffed chilies in the jar. Tie a piece of muslin cloth around the mouth of the jar and keep it in the strong sun for 3-4 days. Serve with rice.
Achar bharwa red chilli pickle
#myrecipe
By Arun Kumar
Mar, 29th
535
Servings
4 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Fennel seeds
- Fenugreek
- Mustard
- Nigella
- Red chilli powder
- Turmeric
- Salt
- Amchur powder
- Red chilli
- Oil
