How to Winter Perfect Moti Lal Mirch Ka Achaar

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How to Winter Perfect Moti Lal Mirch Ka Achaar Delicious, fresh and tasty.

Moti Lal Mirch Ka Achaar. ABOUT Moti lal mirch ka achaar RECIPE. An easy and fast recipe to make some delicious pickle at home that can be enjoyed by everyone of all. Lal mirch ka achaar serve as a spicy treat when served with hot parathas or pooris.

You can have it with chapatis or rice or parathas or with any Indian meal..

Bharvaan Laal Mirchi ka Achaar (Stuffed Red Chilli Pickle) Written by.

Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.

You can cook Moti Lal Mirch Ka Achaar using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Moti Lal Mirch Ka Achaar

  1. It’s 500 gram of Moti Lal Mirch.

  2. Prepare 5 tspn of Fenugreek Seeds(Methi dana).

  3. It’s 7 tspn of Fennel Seeds(Saunf).

  4. It’s 4 tspn of Cummin Seeds (zeera).

  5. You need 3 tspn of Carrom Seeds (Ajwain).

  6. You need 1 tspn of whole black pepper.

  7. It’s 4 tspn of salt (as per taste).

  8. It’s 2 tspn of Turmeric Powder.

  9. It’s 3 tspn of Black Mustard Seeds.

  10. It’s 4 tspn of Brown Mustard seeds.

  11. Prepare 3 of Lemon.

  12. Prepare 2 tspn of Black salt.

  13. You need 1/4 tspn of Asafoetida (Hing).

  14. It’s 1+ 1/2 cups of Mustard oil.

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Hello mam , I try it ,it's make very much tasty but there is one.

Moti Lal Mirch Pickle Recipe in Hindi - lal mirch ka achar kaise banaye: How to make stuffed red chilli pickle (मटर पनीर की सब्जी Banane ki Vidhi) Step by Step Guide Hindi mein: Moti lal mirch ko dho kar kapde se acche se saaf kar lein.

Moti Lal Mirch Ka Achaar step by step

  1. Wash all chillies and dry into sunshade for 2 to 3 hours. After dry, remove the stalks from chillies, and cut all chillies from center vertically and take out seeds and pulp from them..

  2. Heat a pan and roast whole spices such as fennel seeds, fenugreek seeds, carrom seeds, cummin seeds, whole black pepper stirr and roast only for 2 minutes then let them cool..

  3. When they cool down then coarsely grind them into grinder/Mixture jar. Along with chilli seeds and pulp..

  4. Put the mustard oil into a pan then heat it well when smoke starts then off the flame. Let it cool..

  5. Coarsely grind mustard seeds..

  6. Put all grinded spices and other spices into a big bowl, squeeze all lemon on the spices and mix well. Add 3 tbspn oil from the pan and mix all spices nicely..

  7. Fill all chillies with this mixture..

  8. Take out the rest smoked oil into a bowl and one by one dip each stuffed chilli into the oil and take out..

  9. Put these stuffed chillies into dry container. Spread leftover spices mixture and oil on the chilles..

  10. Close the lid and and keep it in sunlight to turn soft for 3 days..

  11. Serve this mouth drooling pickle with Parantha or any meal.

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