Lal Mirch ka Benarsi Achaar Recipe
How to make Lal Mirch ka Benarsi Achaar
- Chef:
- 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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