BHARVAAN LAAL MIRCHI KA ACHAR ( STUFFED RED CHILLI PICKLE )

I recently came across this recipe in  Jagruti's Cooking Odyssey  . Being a lover of spicy food, I was tempted to make it. This is an instant recipe and can be consumed right away after making it. In India we have nice sunlight and we can prepare those pickles which are kept in the sun for maturing. But for us instant pickle is the only answer. The recipe is almost the same with a little change in the spices used.

Ingredients:
Fresh Red Chillies ...  4 ( big ones )
Turmeric powder .. 1/2 tsp
Red chilli powder .. 2 tsps .. ( as per your taste )
Asafoetida / hing ..... 1/4 tsp
Anardana powder .... 1 tsp ( you can also use amchoor / mango powder )
Salt ......................... to taste
Sugar ................ 1/4 tsp
Lemon juice ..... 2 tbsps ( half a lemon )
Oil .................. 3-4 tbsps ( preferably mustard oil.. I have used olive oil )

Roast and Dry Grind Coarsely
Fennel seeds / saunf .... 1 tbsp
Cumin seeds ............... 1 tbsp
Coriander seeds .......... 1 tbsp
Cloves ......................... 4-5
Cinnamon stick .......... a small piece
Star anise ................... 1
Mustard seeds ............ 1 tsp
Methi seeds / fenugreek ... 1/2 tsp

Method:

1. Wash the chillies and dry them well with a kitchen towel. Make a slit in the middle carefully. Remove the seeds.

2. Dry roast and grind the above mentioned ingredients coarsely.

3. Remove in a plate and to this add the salt, turmeric powder, hing, sugar, anardana powder or amchoor powder, red chilli powder and one tbsp of oil and one tbsp of lemon juice.

4. Now stuff the chillies well with the prepared masala.

5. In a frying pan, add the remaining oil and fry the chillies on a very low flame for 3-4 minutes, turning them a couple of times so that they are done evenly without being burnt. Squeeze out a little lime juice over them so that  the moisture helps the chillies to be cooked. The sourness also makes them last longer.

The pickle is ready to be consumed and it stays good for a week in a refrigerator. If you want to keep it longer add sufficient oil to cover the chillies and store them in a jar.

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