Ingredients
Units
Scale
- Large Red Chillies/ Achari Laal Mirch/ Boro Laal Lanka: 1 Kg (40 Nos)
- Mustard Oil: 500 ml.
- Turmeric Powder: 1 Tbsp.
- Achari Masala: 450g (Click for the recipe of homemade Achari Masala)
- Salt: 4 Tbsp.
- Sterilized Glass Jar: 3 Big Jar
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Lal-Mirch-Ka-Benarasi-Achar-Making-300x217.jpg"]
[/url] - I have prepared “Lal Mirch Ka Benarasi Achar” with 1 Kg of Large Red Chillies which is around 40 Chillies.
- It took me around 450 g of homemade Achari Masala and 3 Cup of Mustard Oil to prepare the Achar. If you want to prepare the lesser amount of Achar then reduce the quantity of Masala accordingly.
- Wash Chillies thoroughly without breaking the green stalk and using a fresh cloth pat dry them.
- Then sun-dry Red Chillies for around 2 hours. There should not be any water on the Chilies.
- Remove the Stalk carefully from each chili.
- Next step is to open the Chillies to make them prepare for stuffing!
- There are two different processes available for this step:
- One is to cut off the head of the Chilli and removing the white portion of the chilies along with Seeds.
- Another process is to make a lengthwise slit in the chilies and removing the inner content.
- I've used the options one i.e. for cutting the crown and then removing the inner content to make the chilies empty for stuffing.
- This is, however, a bit tricky process then the 2nd option. It can cause burning in hands and it happened to me but no regret!
- Now take entire Mustard Oil and heat the oil sufficiently for around 5 minutes or till heat comes from the oil. Remove from heat and then completely cool the oil for using in Achar.
- Take required quantity of Achari Masala and mix Turmeric Powder and Salt with the Achari Masala.
- Mix around ½ Cup of Oil in the Masala Mix to complete the Masala for stuffing.
- Now take Chillies one by one and using a spoon fill chilies fully with the spice mix.
- You need to press the Spice mix a bit to fill tightly in the Chillies.
- Now dip Stuffed Chillies one by one in remaining Mustard oil.
- Place them in the Sterilized Glass Jars/ Bottles and try to fill bottles completely with stuffed chilies.
- Pour remaining Oil into the Bottle to cover chilies fully.
- Be generous in using Oil if you want to make proper Achar!
- Now Close the Lid of the Jar completely and following the same process prepares jars full of Achar.
- It took me 2 big Bottle and 2 small bottles for making Achar of 1 kg Red Chilli.
- Place the Jars(s) in full sunlight for around 7-12 days.
- It took me around 10 days to get My Achar done completely.
- This “Lal Mirch Ka Benarasi Achar” can be stored for more than a year, however, you need to place the bottles in Sunlight once in a while.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/11/Lal-Mirch-Ka-Benarasi-Achar3-300x188.jpg"]
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[/url]- Prep Time: 3 hours
- Cook Time: 30 mins
- Cuisine: Indian
