When I was a kid, there was nothing more mouth-watering than the homemade lal mirch ka achar (red chilli pickle) that my grandma used to make. The aroma of fresh red chillies being fried in oil with warm spices would fill the entire house.
I can still vividly remember standing beside her in the kitchen, watching her expert hands work their magic. She would say that this pickle was extra special because it was our family tradition, passed down for generations. Getting a chance to learn and make this pickle alongside my grandma is a memory I'll always cherish.
Today, I want to share with you the simple process of making this delicious lal mirch ka achar right at home. It's easier than you think and I'll guide you through every step. Let's get started on this flavour-packed journey!
1. Gather Ingredients
Before diving into pickle-making, gather your ingredients. Gather all the items listed below:
- Lal Mirch (red chilli peppers) - 250 grams
- Sarson (mustard seeds) - 2 tablespoons
- Methi Dana (fenugreek seeds) - 1 teaspoon
- Haldi (turmeric powder) - 1 teaspoon
- Namak (salt) - 2 tablespoons
- Sarson ka Tel (mustard oil) - ½ cup
Make sure your ingredients are all freshly bought!
2. Preparation
Preparation is key to a successful pickle-making adventure. Begin by thoroughly washing the Lal Mirch (red chilli peppers) under running water.
After drying them with a clean kitchen towel, gently slit each pepper lengthwise. If you prefer a milder pickle, remove the seeds before slicing. This step not only cleanses the peppers but also ensures they're ready to absorb the flavourful marinade.
3. Mixing and Marinating
Now, let's mix those Lal Mirch (red chilli peppers) with a blend of spices. In a mixing bowl, combine Namak (salt), Haldi (turmeric), Sarson (mustard seeds), Methi Dana (fenugreek seeds), and the prepared Lal Mirch.
Gently toss the ingredients until the spices evenly coat the peppers. Allow this vibrant mixture to marinate for at least a few hours, or preferably overnight, allowing the flavours to intensify.
4. Tempering
The final step in crafting Lal Mirch ka Achar (Red Chili Pickle) is tempering. Heat Sarson ka Tel (mustard oil) in a pan until it's warm but not smoking. Remove it from the heat and let it cool slightly.
Then, carefully pour the tempered oil over the marinated Lal Mirch, ensuring every pepper is coated. This process not only adds depth of flavour but also helps preserve the pickle for longer shelf life.
Conclusion
Congratulations on this! You've successfully made your own batch of Lal Mirch ka Achar (Red Chili Pickle). Just transfer it into a clean, dry jar and store it in a cool, dark place. Your homemade pickle will be ready to enjoy in a few days, and it'll surely add a burst of flavour to your meals. Get ready to impress your family and friends with your culinary skills!
If you liked this recipe, I suggest you check out our tasty mango recipe.