I love this Rajasthani special pickle both the green chillies one as well as the red chillies one. I had always imagined it would need a whole lot of effort and a hearty bit of sun to make this pickle but it turned out that it actually can still be made using some gimmicks of course for the sun part of it.

And my experiment proved so successful that my son starts shouting at me as to why I am not ready with another batch of the pickle when he gobbles up the last bit of it. Here we go.

Ingredients ( 1 cup = 75 gm )

– 15 long red chillies

– 1/4th cup ajwayein

– 1/4th cup saunf

– 1/4th cup black mustard seeds

– 1/4th cup cumin seeds

– 1 tbsp fenugreek or methi seeds

– salt to taste

– 1/2 cup mustard oil

– 1 tsp hing

– 3 tbsp vinegar

Recipe (time taken 20 minutes) :

1. Wash and dry the chillies. Slit them longitudinally and deseed them.

After taking off the seeds you can either leave them as it is or cut them to small pieces as per your choice. I do it both ways and both taste good.

2. Gather all the remaining dry ingredients (that is except the mustard oil and vinegar ) in a blender and coarse blend them without adding any water.

3. In an airtight container where you want to store the pickle empty the coarse powder made and add the mustard oil and vinegar to it. Give it a good mix. Taste for salt and flavour. You can increase the mustard oil quantity or salt or vinegar as per your taste.

4. Add the cut red chillies to the mixture and give it a good mix again. Or take the mixture (which will now be a little moist like a paste) and fill into the red chillies.

5. Pour a little mustard oil on the top of the chillies pickle for more flavour. Shut the container and leave it beside the stove or near a window that receives good sunlight for about an hour. Even without sunlight the pickle still tastes good as the days progress and the spices keep seeping into it more and more.

Enjoy some tasty Rajasthani Laal Mirch Ka Achaar.

PS : I’m participating in #BlogchatterA2Z at https://www.theblogchatter.com