Here is another winter delight. This is the time when laal mirch is abandoned in a vegetable market. But only for 2-3 months. So it is the best time to prepare this pickle. This can be stored for almost a year.
- 250 gms laal mirch or red pepper
- 250 ml mustard oil
- spices: 50 gms cummin seeds, kalonji seeds, fennel seeds, methi seeds, red chilli powder, aamchur powder ( dry mango powder) ,100 gms mustard seeds powder( rai powder), salt
First we will wash laal mirch and keep it in sunlight to get dry for one day. Next day cut all the mirch from the top and take out all the seeds from inside with the help of knife. Make sure don’t cut mirchis.
Now roast all the spices, roast them and make powder of it. Mix all these soices with the seeds taken out. Mix 2 tbsp oil into this mixture and mix properly.
Now stuff this mixture into mirchis. Make sure stuffing will full all the mirchis. Put all the stuffed mirchis into a box and pour all the remaining oil into the box. Keep it in the sunlight for 2-3 days. Home made pickles are ready to eat with chapatis, paratha, curd or rice.