Lal Mirch ka Benarsi Achaar Recipe

 
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Lal Mirch ka Benarsi Achaar
How to make Lal Mirch ka Benarsi Achaar
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

This pickle is a spice lover's dream come true. Whole chillies stuffed with a host of sizzling spices make this Banarasi preparation a popular one.

Ingredients of Lal Mirch ka Benarsi Achaar

  • 1 kg lal mirch (red peppers)
  • 1 3/4 cup pissa amchoor (dried mango powder)
  • 2 1/2 cup pissi rai (powdered mustard seeds)
  • 1 1/4 cup methi dana ( fenugreek seeds, powdered)
  • 1 cup saunf (fennel seeds) - powdered
  • 1 1/2 Tbsp heeng (asafoetida)
  • 1 cup salt
  • 1/2 cup haldi (turmeric powder)
  • 4 cups sarson ka tel (mustard oil)
  • 1 sterilised container with a lid

How to Make Lal Mirch ka Benarsi Achaar

  • 1.Remove the stalk of the red peppers cutting around the base of the stalk, thus creating an opening to fill them.
  • 2.Mix together, everything, except the oil and the red peppers.
  • 3.Add 1/4 cup of the oil and rub it into the mixture.
  • 4.Stuff this mixture into the red peppers, pressing the filling in firmly, so that it is tightly stuffed.
  • 5.Dip each red pepper into the oil and place in the container, one by one.
  • 6.Pour the remainder oil over to cover the red peppers. Keep it under the sun for about a week.

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