Banarasi Red Chilli Pickle/Banarasi Lal Mirch Ka Achar Recipe

Recipe By Slurrp

Banarasi Red Chilli Pickle, also known as Banarasi Lal Mirch Ka Achar, is a spicy and tangy pickle from the Banaras region of India. Made with red chilies, mustard oil, and a blend of aromatic spices, this pickle is bursting with flavors. The red chilies are first sun-dried and then stuffed with a mixture of spices. They are then marinated in mustard oil and left to mature for a few days, allowing the flavors to develop. This pickle is a perfect accompaniment to Indian meals and adds a fiery kick to any dish.

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1hr 10minstotal
1hr Prep
10minsCook
1hr 10m.total
1hr Prep
10m.Cook
Banarasi Red Chilli Pickle/Banarasi Lal Mirch Ka Achar
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Ingredients for Banarasi Red Chilli Pickle/Banarasi Lal Mirch Ka Achar Recipe

  • 41.67 gram Red Chilies
  • 0.17 tablespoon Fennel Seeds
  • 0.17 tablespoon Mustard Seeds
  • 0.08 tablespoon Fenugreek Seeds
  • 0.08 tablespoon Turmeric Powder
  • 0.17 tablespoon Red Chili Powder
  • As required Salt To Taste
  • 0.17 cup Mustard Oil

Directions: Banarasi Red Chilli Pickle/banarasi Lal Mirch Ka Achar Recipe

Cooking Directions

  • STEP 1.Wash and dry the red chilies. Slit them lengthwise, removing the seeds.
  • STEP 2.In a bowl, mix together fennel seeds, mustard seeds, fenugreek seeds, turmeric powder, red chili powder, and salt.
  • STEP 3.Stuff the spice mixture into the red chilies and press them tightly.
  • STEP 4.Heat mustard oil in a pan and let it cool slightly.
  • STEP 5.Add the stuffed red chilies to the oil and mix well.
  • STEP 6.Transfer the pickle to a clean, sterilized jar and cover it tightly.
  • STEP 7.Keep the jar in direct sunlight for 3-4 days, shaking it occasionally.
  • STEP 8.After 4 days, the pickle is ready to be consumed. Store it in a cool and dry place.

Cooking Tips

  • Make sure to remove all the seeds from the red chilies to reduce the spiciness of the pickle.
  • Use a clean and dry spoon to take out the pickle from the jar to prevent spoilage.
  • The pickle tastes best when it is allowed to mature for a few weeks.

Storage and Serving

  • Store the Banarasi Red Chilli Pickle in a cool and dry place.
  • Serve it as a condiment with Indian meals or use it as a spicy topping for sandwiches and wraps.
Nutrition
value
130
calories per serving
4 g Fat8 g Protein16 g Carbs17 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    8g
  • Carbs
    16g
  • Fiber
    17g

MacroNutrients

  • Carbs
    16g
  • Protein
    8g
  • Fiber
    17g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    194mg
  • Iron
    5mg
  • Vitamin A
    2067mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    140mg
  • Manganese
    1mg
  • Phosphorus
    175mg
  • Selenium
    12mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp