Prep Time: 20 Min
– Red Chilli – 500 gm – Aniseed – 5 tbsp – Yellow Mustard – 4 tbsp – Mustard – 5 tbsp – Fenugreek Seed – 2 tbsp – Cumin Seed – 4 tbsp – Carom Seed – 2 tbsp – Black Peppercorns – 1 tbsp – Mustard Oil – 1 cup – Asafoetida – 1/2 tsp – Kashmiri Red Chili Powder – 2 tsp – Turmeric Powder – Black Salt – 2 tsp – Salt as per Taste – Asafoetida – -1/2 tsp – Aamchoor Powder – 1 tbsp – Nigella Seeds – 1 tbsp – Lemon Juice – 3 – Asafoetida/Hing
Cook Time: 20 Min
Ingredients
1: To make the amazing red chili pickle, take 500 grams of thick red chilies, wash them well, and keep them in sunlight for two hours.
4: Place a pan on flame, add green fennel, yellow mustard seeds, black mustard seeds, fenugreek seeds, cumin seeds, carom seeds, black peppercorns, and roast everything for 1–1.5 minutes.
5: After 1.5 minutes, turn the flame off and let it cool. 6: Add 1 cup of mustard oil to the pan and heat.
7: After the oil is hot, turn off the flame, add 1/2 teaspoon of asafoetida, mix well, and let it cool. 8: Take a grinding jar, add roasted masala, Kashmiri red chili powder, turmeric powder, black salt, salt as per taste, asafoetida, and dry mango powder.
9: Now grind on the pulse and make a coarse powder. 10: Transfer the achar powder into a bowl, add one tablespoon of nigella seeds, and mix well.
11: Now, add two tablespoons of mustard oil and the lime juice of three lemons and mix well. 12: One by one, fill the prepared masala with all the chilies, like in the following image.
13: Now take a glass jar, wash it with hot water, wipe it, and soak it under the sunlight. 14: Burn charcoal on the flame.
15: After burning the charcoal, transfer it to a plate and sprinkle asafoetida on it. 16: Now place the glass jar on the charcoal and leave it for 15-20 minutes.
17: After 15-20 minutes, dip the red chilies one by one into the mustard oil and keep them in the glass jar. 18: Now your perfect red chili pickle is completely ready, and you can enjoy it.