LAL MIRCH KA ACHAR

Prep Time : 60 mins Total Time : 60 mins Serve : 12 - 15 INGREDIENTS Red chilly/lal mirch - 1 kg Dry mango powder - 150 gms Methi seeds/fenugreek seeds - 10 gms Sauf/fennel seeds - 10 gms Black mustard seeds/rai - 100 gms Hing / asafoetida - 5 gms Lemon juice - 1 cup Coriander seeds - 50 gms Onion seeds - 5 gms Red chilly powder - 50 gms Turmeric powder - 10 gms Black salt - 50 gms White salt - 50 gms Jaggery/gur - 25 gms Mustard oil - 500 gms METHOD First wash the red chilly well and let them get dry. Keep in the sun light for about 4 - 5 hours. Cut the red chilly into pieces. Dry roast the sauf/fennel seeds,methi seeds,coriander seeds,black mustard seeds/rai and asafoetida on low flame. Once cooled,grind all roasted spices and make a fine powder. Take a large bowl add all the roasted spices,red chilly powder,turmeric powder,dried mango powder/amchur,black salt,saltand onion seeds and mix well. Heat mustard oil in a pan. Once cooled,add 5 - 6 tbsp mustard oil in the roasted spices and mix well nicely. Add the chopped red chilly/lal mirch in all the spices and mix well. Place the red chilly pickle in a bottle. Pour the mustard oil in the bottle. Close the lid and keep the bottle under the sunlight for 6 - 7 days. Serve with rice