Lal Mirch ka Achaar | मोटी लाल मिर्च का भरवां बनारसी अचार | Stuffed Red Chilli Pickle

Red Chilli Pickle, Banarasi lal mirch ka achaar, bharwa lal mirch ka achar, Stuffed Red Chilli Pickle
#LalMirchAchar #RedChilliPickle #MirchAchar

Ingredients for Red chili Lemon pickle
Red chilies (लाल मिर्च ) – 250 gms
Mustard oil (सरसों तेल ) – 1 cup
Lemon (नींबू) – 2
Salt (नमक ) – 3 tbsp or to taste
Black mustard seeds (काले सरसों के दाने ) – 4 tbsp (40 gms)
Fennel seeds (सौंफ ) – 2 tbsp ( 20 gms )
Fenugreek seeds (मेथी ) – 2 tbsp ( 20 gms )
Cumin seeds (जीरा ) – 2 tbsp ( 15 gms )
Black pepper (काली मिर्च ) – 1 tbsp ( 8 gms)
Carom seeds (अजवायन ) – 1 tbsp ( 5 gms )
Black salt (काला नमक ) – 1 tbsp ( 10 gms )
Turmeric powder (हल्दी पाउडर ) – 1 tbsp ( 7 gms)
Asafoetida (हिंग ) – 2 pinch

How to make Red chili Lemon Pickle

1. Take Red chili, Wash it and dry in sun for 2 to 3 hours.
2. Heat a pan and roast whole spices such fennel seeds, fenugreek seeds, cumin seeds, carom seeds, black pepper. Stir and slightly roast the spices for upto 2 minutes. Turn off flame, keep to cool.
3. Take oil to be added to pickle heat it up well.
4. As the whole spices cool down,add plain salt too,then coarsely grind in mixer jar. Keepp grinded spices in plate.
5. Coarsely grind black mustard seeds separately, put over the grinded spices.
6. Oil has smoked up rightly, turn off flame. Let oil cool.
7. Add the rest of the spices such as black salt, turmeric powder, asafoetida, lemon juice in the grinded spices. Add 2 tbsp oil from pan to the pickle and mix it.
8. Remove stalk from chili. Slit the chilies from the centre vertically, take out seeds and pulp from it. Prepare all chilies likewise.Put the seeds from the chili in the spices mix. Fill the chili with spice mix. Keep the stuffed chili in plate.
9. Take out the oil in a bowl. Dip each stuffed chili in oil and take out, keep it in a separate bowl.
10. Fill up the sterilized container with the stuffed chili pickle.Put the leftover spice over the chilies, pour oil over them, then close lid of container and keep it in sunlight, cupboard or shelve to turn soft for 3 or more days.

Serving :

11. Relish mouth drooling and Spicy Red chili lemon pickle with all your meals.

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