STUFFED RED CHILLY PICKLES (LAAL MIRCHAI KA BHARAWAN AACHAR)

STUFFED RED CHILLY PICKLES


(LAAL MIRCHAI KA BHARAWAN AACHAR)

INGREDIENTS

½ kg whole pickles red chilly

2 tbsp turmeric powder, 4 tbsp coriander seed

6 tbsp red chilly powder (preferred red kutti mirchi)

100 gm aniseed (saunf), 1 packet chat masala

6 tbsp mango powder (aam chur)

1 tbsp red mustard seed (laal rai)

1 tbsp yellow mustard seed (peela sarson)

1 tbsp black mustard seed (kala sarson)

1 cup red chilly vinegar, ¼ cup lemon juice

1 tsp fenugreek (methi dana),

3 cup mustard oil

A pinch of asafetida (hing)

Rock salt to taste (kala namak)

1 tbsp carom seed ajwine

1 tbsp black onion seed kalaunji

METHOD

1 Cut the mouth of the whole pickles red chilly, extract the seed, and keep the seed and chilly separately

2 Keep the red chilly under sun ray to allow the moisture to evaporate and chilly dries, (It may take a day or two to dry the chilly)

3 Mix the extracted seed with red chilly vinegar and blend it in a mixer, take it out and put this into a large bowl, now add all the ingredients except hing, mustard oil, lemon juices, and salt, mix it thoroughly

4 Add one cup mustard oil and make mixture of the seed and spices, (quantity of the oil may be judged as per the consistency of the mixture)

5 Heat 2 tbsp of oil in a pan, add hing and let it splutter, put this oil into the mixture, add lemon juices and vinegar, mix it thoroughly, add salt to taste

6 Fill the chilly with required quantity of this mixture, repeat this process with all the chilly, keep these chilies in a jar, seal it tightly with a fine piece of plain thin cloth, and keep it under sun rays for at least 4-5 days or till the chilly get tender and soft and oil separates.

7 Finally cover with the lid and store it in a cool place

8 These pickles last for a long time if proper care is taken, to serve, never serve directly from the jar, take out little pickles as required and keep it in a separate container to serve.

NOTE: 1 The quantity given in this recipe is a guideline, it is advised to adjust the quantity as per the consistency of the masala mixture, and on individual taste, one may like sour taste, other may prefer hot, like wise there may be preference for masala also; accordingly the ingredients should be adjusted
Lemon juices and vinegar help to keep the pickles away from fungus,

2 It is essential to keep the pickles under sun rays once in a month or two depending upon the climate of the places,


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Lalit Niranjan