Red Chilli Pickle

You need a few basic spices, salt, vinegar, and mustard oil to make this pickle.

[{"selector":"#anim-12771cc9-deaa-4144-930b-767eb092e79a","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3e8f8e48-b0a3-4f35-8929-7b8dc94ad607","keyframes":{"transform":["translate3d(-119.74249%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7cca2d9d-f8ab-4eb0-a981-59e82fb97bf9","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f53713b6-f970-44d8-8ba4-68b3c7cac849","keyframes":{"transform":["translate3d(-115.67398%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

This pickle recipe requires big, bright, blemish-free, mild to medium spicy fresh red chillies.

[{"selector":"#anim-ef4c8823-6493-49fc-a8ee-24af6f83f427","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-02a354c3-731b-4657-8863-b7bf1f9f616d","keyframes":{"transform":["translate3d(-115.67398%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0e73ce25-05b1-41e9-87b7-a832ecc66ff6","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b7b6e030-d69e-4d2a-919a-7f84c2d676d2","keyframes":{"transform":["translate3d(-119.74249%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Prepare pickle masala by making a powder of spices, salt, and vinegar.

[{"selector":"#anim-cd8192e1-2336-4a95-ad69-f0fa847b7598","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2202a046-a275-44b9-a1f5-496dc41f23e5","keyframes":{"transform":["translate3d(-121.03004%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2bca01e-4568-4906-9312-33256990ef43","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e64cc36-9872-4f3d-9b8b-3c62eceed867","keyframes":{"transform":["translate3d(-116.01307%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Remove the crown of the chillies. Slit them lengthwise and scoop out white seeds/pith. Stuff chillies with pickle masala.

[{"selector":"#anim-bfbd7119-11e2-4dc6-a1c9-eaa692ec9e1f","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d4a33c01-9eee-44c0-81f9-bc6423e51657","keyframes":{"transform":["translate3d(-120.60087%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2601d533-0b80-42df-92a0-ccdcd803ee12","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3dc6c2db-6b56-4a08-b155-4c5a9a355eb1","keyframes":{"transform":["translate3d(-115.46053%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Pour mustard oil over the red chilli pickle.

[{"selector":"#anim-5135b5b9-0f24-4429-9468-c985bead1d28","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c2172f44-bbd0-4c60-9c6a-55261e20ec0f","keyframes":{"transform":["translate3d(-120.60087%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2d8be61c-391a-44d1-9e8d-97e4002ece68","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c7e7497-60e6-4f1b-9a10-89e8d8c50203","keyframes":{"transform":["translate3d(-116.01307%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Seal the jar with a muslin or other breathable cloth. Place it under the warm sun for 3 to 4 days.

[{"selector":"#anim-dcc74b9e-7163-449e-843d-8fbeb0610fd7","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7212f142-62f5-4ccf-9266-96acfe6b4211","keyframes":{"transform":["translate3d(-116.01307%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-762a56ac-4701-4fcf-9899-e9c91970eff1","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-74baeba0-8274-4903-9f80-a4d399b6ee0e","keyframes":{"transform":["translate3d(-120.60087%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Store Lal Mirch Ka Achar in a clean and dry sterlized jar with the lid.

[{"selector":"#anim-71df2562-1ac7-4821-88f5-db6ceece2162","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4d0b4db7-2c09-41f0-bd56-7c94b1792a5b","keyframes":{"transform":["translate3d(-117.64707%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b9e084b3-96da-4fa6-9cfa-519c1cc8c027","keyframes":{"opacity":[0,1]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bc2b4bb1-38d2-4bb9-b637-94ba66c9eeb9","keyframes":{"transform":["translate3d(-120.60087%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}]

Red Chilli Pickle is ready

Get Full Recipe www.funfoodfrolic.com

[{"selector":"#anim-4d471d43-146b-4e82-90a0-09afa2c78d09","keyframes":{"opacity":[0,1]},"delay":600,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5ce9c030-37d5-4c07-ac5b-e42df72bfcb3","keyframes":{"transform":["translate3d(-105.97827%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get Recipe

Red Chilli Pickle

Lal Mirch Ka Achar

You need a few basic spices, salt, vinegar, and mustard oil to make this pickle.

Ingredient

This pickle recipe requires big, bright, blemish-free, mild to medium spicy fresh red chillies.

Red Chilli

Prepare pickle masala by making a powder of spices, salt, and vinegar.

Step 1

Remove the crown of the chillies. Slit them lengthwise and scoop out white seeds/pith. Stuff chillies with pickle masala.

Step 2

Pour mustard oil over the red chilli pickle.

Step 3

Seal the jar with a muslin or other breathable cloth. Place it under the warm sun for 3 to 4 days.

Step 4

Store Lal Mirch Ka Achar in a clean and dry sterlized jar with the lid.

Expert Tip

Red Chilli Pickle is ready

Get Full Recipe www.funfoodfrolic.com