Chutneys and Pickles
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Lal Mirchi ka Achar (Bharvaan)

Ingredients for Lal Mirchi ka Achar (Bharvaan)

  • 250 gms Ripe Red chillies
  • 2 table spoons rai
  • 2 table spoons methi
  • 2 table spoons saunf  (fennel seeds)
  • 2 tea spoons haldi
  • 1 cup of oil
  • salt to taste (around 2 table spoons)
  • Lemon juice half cup
  • 1/4 tspn hing

Method:

Lal Mirchi ka Achar (Bharvaan) - Dry them in shade

Wash red chillies and wipe them.  Dry them in shade for at least half an hour.  

Lal Mirchi ka Achar (Bharvaan) - grind them coarsely

Roast rai, saunf and methi seeds in a medium flame and allow them to cool.  Add salt and haldi and grind them coarsely. 

Lal Mirchi ka Achar (Bharvaan) -

Now make slits to the red chillies and remove the seeds.  Collect them in a bowl and keep aside.  

Lal Mirchi ka Achar (Bharvaan) - add some oil 

Take the coarsely ground powder and the chilli seeds into a plate.  Add some oil to it.

Lal Mirchi ka Achar (Bharvaan) - make a thick paste

Mix well and make a thick paste. 

 Lal Mirchi ka Achar (Bharvaan) - Stuff the paste

Stuff the paste in each red chilli.  

Lal Mirchi ka Achar (Bharvaan) - Add lemon juice

Place the stuffed chillies in a dry glass container.  Add lemon juice to it.  Heat the remaining oil and add hing to it.  Cool the thadka and add it to the pickle.  Close the lid tightly.  Keep it in the sun light for at least 3 days.  Now the Lal Mirchi ka Achar (Bharvaan) is ready.......Tastes good with roti or phulka......

Lal Mirchi ka Achar (Bharvaan)

By Mrs Uma ramana

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