Скачать или смотреть Lal Mirch ka Achaar 🌶Bharwa aur Tukda dono tarike se😎 Saalo saal chalne wala Chatpata achaar😋👌👌

Lal Mirch ka Bharwa aur Tukda achaar😍

Indian food is incomplete without achaar/pickle. It adds punch to our meals and is also a great way to preserve food ingredients. This red chilli pickle is one of the most loved achaar. It's spicy, tangy, pungent and tastes absolutely yummmm😋 Just a little bit of this pickle with dal chawal, khichdi, roti sabji or full heavy thali makes ur taste buds go crazy🤓 It's a blast of flavours😍 And u can store it easily for more than 3 years. Toh...

Chalo let's see the recipe:
Ingredients:

1 kg fresh red chillies
750 grams of mustard
100 grams fennel/sauf
100 grams of methi seeds/fenugreek seeds
30 to 35 grams of Nigella seeds/kalonji
30 to 35 grams of Carom seeds/Ajwain
1/4 cup red chilli powder (spicy)
1/4 cup kashmiri red chilli powder
4 tbsp haldi
150 grams salt
2 tb spoon black salt
1/4 cup amchoor powder/dry mango powder
2 tb spoons hing/asafoetida
750 ml to 800 ml Mustard oil

Method:
Wash red chilles and let them dry in the sun for 2 days. Then discard its stem. Remove all the seeds and pulp and keep it aside. Dry roast mustard seeds, fennel seeds and methi seeds together. Keep aside. Separately dry roast ajwain and kalonji. Also dry roast all the dry masalas and salt. Now coarsely grind methi, sauf and mustard. In a bowl, mix all the ingredients and add 1/4 cup mustard oil.. Also add the seeds, and pulp of red chillies and 1 tb spoon of hing.
Cut the red chillies with scissors about 1/2 inch long pieces. And keep a few red chillies as it is for stuffing. Now fill the deseeded red chillies with the masala which we prepared. Dip them in raw mustard oil and keep. in a bowl. And for cut red chillies pickle just mix the achaar masala and red chilli pieces in a bowl. Keep them in sunlight for 2 days. Now heat Mustard oil up to the smoking point and allow it to cool down until lukewarm. Add 1 tb sp of asafoetida. Now in a washed, dried and sterilized glass bottle store the stuffed red chilli pickle and pour the luke warm mustard oil. And for cut red chillies add 2 portion of pickle in the bottle and pour 2 portions of mustard oil... and fill the bottle. Keep in sunlight for 3 to 4 days. Then levar it undisturbed for 15 days in shelf and then enjoyyyyyyy😋🌶💃

Tips:
_Bottles should be sterilized and completely dried.
_ Once in a month keep the pickle in sunlight.
_Add mustard oil every 2 to 3 months
_Keep a separate small bottle of pickle for daily use and refill it once in a month from the main bottle.
_Store the left over achaar masala in a glass bottle and add mustard oil to it. Use it for achaari sabji, dal or for any other pickle. Masala also stays good for years and years.
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