Recipe Credit to Kannanskitchen
A stuffed pickle made with fresh red chilies is called a red chilli pickle. A variety of dry-roasted and coarsely ground spices are used in the stuffing.
Having a variety of pickles on our shelves is very important because they are the most popular side dish for stuffed parathas, puri, and khichdi. My personal favorite is this red chilli pickle, which goes particularly nicely with packed parathas and puris. Without a spicy pickle on the side, I can’t eat these foods! This red chilli pickle is a must-have for me even though I’m not a huge pickle eater. You won’t be disappointed if you enjoy spicy foods!
During India’s winters, fresh red chilies are readily accessible. These chiles are ideal for pickling because they are usually not particularly hot. In North India, particularly in the states of Rajasthan and Uttar Pradesh, this pickle is frequently prepared. Banaras has one of the best varieties of this red chili pickle and is well-known for it.
The fresh red chillies that are available during winters come in two forms – one which is small and bit plump in shape and the other variety which is long and relatively less plump. Both the chillies work great for this stuffed chilli pickle, and the recipe/ process is the same. The small ones are however easy to break and eat and works great from a portion point of view as well.
Selection of Chillies: Selecting and evaluating the quality of the chillies is the most important step in producing this pickle. Select red chillies with firm, thick skin that is free of creases. Skin that has any wrinkles is not fresh. Additionally, keep an eye on the stems’ condition; they shouldn’t have any dark patches.
Wash and completely dry the chillies: Before creating this pickle, make sure the chilies are thoroughly cleaned and patted dry. This is because any amount of moisture could cause the pickle to sprout bacteria or fungus. The ideal method is to wash the chilies, pat dry, and then lay them on a dish overnight to dry thoroughly.
Deseed the chillies: Because this is a packed chilli pickle, you must cut open the chilli and remove the seeds and inner membrane. This prolongs the pickle’s shelf life in addition to lowering its heat. Because the chilli may sting your hands, I advise doing this step with plastic gloves on or with a lot of oil on your hands before deseeding!
Pickling Agents: The primary pickling ingredients in this pickle are oil, vinegar, and salt. Make sure the stuffing has a good amount of salt. Looking at the recipe, it may seem like a lot, but keep in mind that the chilli absorbs this over time, balancing out the flavor. In a similar vein, most pickles deteriorate if their primary ingredients are not thoroughly covered or submerged in oil. Therefore, make sure the jar has enough oil if you want a longer shelf life!
Use a clean and sterilized container: To make sure that no bacteria are growing, this is crucial. Store the pickle in glass or ceramic containers. Never use containers made of plastic or steel. Additionally, use a wooden spoon when serving and avoid touching the pickles with your hands.
Red Chilli Pickle (Lal Mirch Ka Achar)
Ingredients
Equipment
Method
- Remove the chilli's stems. After washing them, pat them dry. If possible, let them dry overnight.
- Gently cut the chilli solely from the middle, either with gloves on or with some oil on your hands. Continue doing this with each chili.
- Gently deseed each chilli and remove the membrane with the back of a spoon. Take cautious not to cut the chilli all the way through.
- Discard all the seeds
- Dry roast the black and yellow mustard seeds in a skillet or kadai over low heat until they begin to burst. Move them to a dry, clean platter.
- The fenugreek seeds should then be dried until they are just beginning to turn golden. Move to the same plate.
- Then, dry roast the cumin or jeera and fennel seeds until they begin to pop. Move to a dish.
- Heat the oil in the same kadai till it reaches the smoking stage and set it aside. Allow the oil to cool fully.
- Cool all the dry roasted spices
- Now simply use a mixer grinder to pulse ground the spices. Don't grind the spices into a powder; instead, maintain them coarse.
- Transfer the spice mix to plate and add the remaining dry ingredients – turmeric powder, salt, asafoetida, amchur powder, kala namak, nigella seeds, carom seeds and mix well.
- Now add the vinegar and around 2 tablespoons of the cooled oil to this mixture and mix well.
- Now the stuffing mix is ready and can be filled into the red chillies.
- Carefully place this masala inside each chilli using a tiny spoon. Verify that there is adequate stuffing. For each chili, repeat the procedure.
- After dipping each chilli in oil, place them in a sterile, clean container. Cover the container with the remaining oil. This can also be mixed with any leftover masala.
- For three to four days, this pickle should be stored in direct sunlight. Keep the pickle outside during the day and bring it inside at night. Tie a fresh muslin cloth around the jar's mouth. Continue doing this for three to four days, or until the chillies are tender.
- Once ready the chillies would be soft, the pickle can be kept in refrigerator for up to a year.
Notes
- Make sure to dry the chillies completely after washing. There should be no water or moisture content
- To obtain exact measurements for the recipe above, use standard measuring cups and spoons.
- If you do not like mustard oil, you can use any other vegetable oil of your choice.
- You could also use mustard dal and methi dal instead of the seeds.
- Use three tablespoons of Amchur powder rather than two teaspoons if you do not want to use vinegar.
- You might also consider including a pinch of nigella seeds and carom seeds in the spice blend. However, avoid grinding them and simply combine them with the other dry spices.
- If you believe the pickle needs additional oil, you can warm the oil, let it cool completely, and then mix it into the pickle.
- Stir the pickle occasionally to make sure that all the chillies are fully covered in oil at all times.
