Скачать или смотреть দারুন স্বাদের পুরভরা লাল লঙ্কার আচার🌶 | Red Chilli Pickle

দারুন স্বাদের পুরভরা লাল লঙ্কার আচার🌶 | stuffed Red Chilli Pickle #pickle #rannarnatunrasayon #indianfood #lalmirchkaachar
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🛒 Ingredients
For Chilies:
Large red chillies (thick variety) – 300gm



🔪 Preparation Steps
1. Prepare the Red Chilies
Wash and wipe the red chilies thoroughly.

Slit each chili lengthwise (keep stems intact) and remove seeds if you want less heat.

Sprinkle 1 tbsp salt and 2 tbsp vinegar over the chilies, mix well, and sun-dry them or leave them uncovered in a clean spot for 1 day to remove moisture.

2. Make the Stuffing Masala
Dry roast mustard, fennel, fenugreek, dry Red Chilli and carom seeds on low flame until aromatic.

Let them cool, then grind coarsely.

Mix in salt, amchur, Mustard Oil and hing to make the dry stuffing masala.

3. Stuff the Chilies
Carefully fill each slit chili with the masala mixture using a spoon or fingers.

Pack them tightly in a sterilized glass jar.

4. Add Mustard Oil
Heat mustard oil until it reaches smoking point. Cool slightly.

Pour oil over the stuffed chilies in the jar until fully submerged.

Seal the jar loosely and keep in sunlight for 5–7 days. Shake the jar gently every day.

🕒 Maturation & Storage
After 7–10 days, the pickle will be ready to eat.

Store in a cool, dry place or refrigerate.

Stays good for up to 6 months if handled hygienically.

🍛 Serving Suggestions
Serve with dal-chawal, paratha, or khichdi.

Use as a flavor bomb in rolls or with curd rice.








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