How To Make Red Chilli Pickle (Lal Mirch Kaa Achar) At Home?

Chilli has several medicinal uses.  It is believed that chilli helps in bile and blood formation. For Cholera patients, it is considered to eliminate worms in the intestine. Chilli is also believed to destroy phlegm and provide relief from pain. It has other medicinal uses in diarrohea and flatulence.
Both green and red chilli are used to make variety of pickles. In stuffed pickles, ingredients are filled inside the chilli while other types of pickle are prepared after chilli is cut either in fine or small pieces.

Here procedure is detailed about the sweet red chilli pickle. It can be used along with breakfast, lunch and dinner dishes.

Ingredients: Quantity of different ingredients shown blow is required to make 500 g red Chilli (big size) sweet achar (Khatta- Meetha):

- Red Chilli ( Lal Mircha, big size): 500 g

- Garlic (Lahsun): 150 g

- Tamarind (Imli ): 50 g

- Yellow mustard (Sarson): 50 g

- Fenugreek seeds (Methi): 2 teaspoonfull

- Vinegar (Sirka) : 1 cup 200 g (used to soak imli & methi)

- Sugar: 50 g

- Mustard oil: 100 ml

- Salt as per taste

- Turmeric (Haldi ) powder: ½ tea spoon

- Black Indian Salt (Kala namak ): ½ teaspoon

- Curry leaf (Kari Patta/Meetha Neem Patta)

Preparation of material:

• Cut the red chilli into small pieces.

• Soak tamarind and sarson overnight in vinegar

• Grind coarsely the fenugreek seeds
• Remove the seeds of tamarind and mesh it.

Procdure:

• Heat mustard oil in a pan for a minute.

• Add all the ingredients, mix well and heat for five minutes

• Allow it to cool for 15-20 minutes and fill in the clean glass jar.

• It’s now ready for use. However, it’s always better to use it after 1 or 2 days.