Red Chilli Pickle or Lal Mirch ka achaar is a very popular and traditional Indian Pickle made with thick red chillies.
These thick red chillies are easily available during winters and its peak harvesting season is from December to May. Due to this reason, this pickle is specially made during winters when you get the best quality chillies.
It is a speciality of Banaras and is popularly known by the name ‘Banarasi or Patna lal mirch ka achaar’. The full step by step recipe with images at each step is discussed here.
This pickle is Hot & Spicy with a tangy taste that you will just love and when I say “you will love it” I mean it. It tastes simply awesome.
It can be served with dal chawal, plain paratha, aloo paratha, plain poori, palak poori or with anything you like. I like it with “Ajwain ki Poori” as it tastes simply yum and is one of my favourites.
Traditionally the pickle is made by stuffing the masala into the red chillies, but today, I am going to share an easy version of making the same pickle, that will give you the same taste and flavors with minimum effort and time.
Here, we are not going to stuff the masala, as it takes a lot of effort and time to first remove the seeds and then fill the stuffing into each chilli separately. Instead, we are going to cut the chillies into pieces, add the masala and mix it.
So, let us begin with the recipe: –
Ingredients: –
- Thick Red Chillies – 1 kg
- Mustard Oil – 250 ml approx.
- Yellow mustard/ pili sarson – 50 grams
- Cumin seeds/ jeera – 3-4 tbsp
- Fennel seeds/ sauf – 4-5 tbsp
- Fenugreek seeds/ methi – 1.5 tbsp
- Turmeric powder/ haldi – 3 tbsp
- Dry mango powder/ amchur – 7-8 tbsp
- Red chilli powder/ lal mirch – 1-2 tbsp (or to taste)
- Salt/ namak – 100 grams (or to taste)
How to make Red Chilli Pickle (without Stuffing) | Banarasi Lal Mirch ka Achaar| Simple & easy Pickle Recipe
Method: –
- Wash the chillies and dry them nicely in the sun.
- Now cut the dried chillies into pieces. You can keep the size of the pieces according to your choice.
- In a mixer jar, add cumin seeds, fennel seeds, yellow mustard & fenugreek seeds and coarse grind.
- Add all the spices to this coarse grind mixture (except salt) and prepare the pickle masala.
- In a large mixing bowl or vessel, place all the sliced chillies.
- Add the pickle masala and salt.
- Now, after adding the salt and the masala, add oil and mix nicely. (Do not pour the oil at once, add it slowly and mix simultaneously.)
- Add more oil if required.
- Mix and coat the chillies nicely with the masala.
- Red chilli pickle without stuffing is ready. You can eat it after 2-3 days.
- To store the pickle, take a clean and dry glass jar. Add some oil at the bottom of the jar, then add pickle into it with the help of a spoon and press it nicely so that there are no air gaps. After that pour some more oil on top and close the lid. Like this way it can be stored for more than 2 years easily.
Hope you like the recipe…!!!
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You can also check out some of our other Pickles & Dips recipes:–
Aam ki Launji/ Sweet & Tangy Mango chutney
Tomato Onion Fried Chutney Recipe
Red Chilli Pickle (No Stuffing) YouTube Video:
How to make Red Chilli Pickle (without Stuffing) | Banarasi Lal Mirch ka Achaar| Simple & easy Pickle. Step by Step Recipe with Images at each Step:-
- Wash the chillies and dry them nicely in the sun.
- Now cut the dried chillies into pieces. You can keep the size of the pieces according to your choice.
- In a mixer jar, add cumin seeds, fennel seeds, yellow mustard & fenugreek seeds and coarse grind.
- Add all the spices to this coarse grind mixture (except salt) and prepare the pickle masala.
- In a large mixing bowl or vessel, place all the sliced chillies.
- Add the pickle masala and salt.
- Now, after adding the salt and the masala, add oil and mix nicely. (Do not pour the oil at once, add it slowly and mix simultaneously.)
- Add more oil if required.
- Mix and coat the chillies nicely with the masala.
- Red chilli pickle without stuffing is ready. You can eat it after 2-3 days.
- To store the pickle, take a clean and dry glass jar. Add the pickle into it with the help of a spoon and press it nicely so that there are no air gaps. It can be stored like this for more than 2 years easily.
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