When it’s about having Paranthas , Something spicy on my paranthas is the most desired way to have them. These large chunky stuffed chilis and that coarse masala, is finger licking good, and I can eat it just like that if something is left on my plate.
There are instances when I eat them with just plain hot
steamed rice. In earlier days, it was my aunts or, granny, who would make
various pickles in bulk, and then send
across to us and other relatives as a gesture of love. Maamijee would make Aam
ka achar, Naani will make meetha achar
and papad, Mausi will make Mirch Ka achar. And when we would get together for
holidays, a major exchange program would happen where jars of this gold like
food were exchanged.
My Mausi used to make
this pickle and send us a jar enough to last a season. And I remember That I wold see Papa enjoying
it. As I grew I developed this fondness for the Achar, as it used to be a savior
when there was nothing interesting to eat at the mess In college.
Here in Mittal Family, I realised they like the green chili pickle which is the Rajasthani version of these huge Chilis, and a bit softer than these. Red chili skin is thicker and has a bite like Jalapeno peppers.
And making them was so easy. Mausi Just explained me once and
I could without any mistakes, make them perfectly to my liking.
An extra Punch of Heeng, and Mustard oil makes a huge difference. for that use Raw Mustard Oil ( without smoking it.) The ercipe is how I learnt it, and make it. a few changes can be made to your liking.
A few tips to make a perfect Pickle
1. Always wipe clean ur chili, never wash them.
2. Dry it before filling it up for better shelf life.
3. Always use clean sterlised glass/ ceremic jar to store it.
4. Avoid any contact with water through out the process.
5. If using smoked oil, always cool it before dunking the chilis, as otherwise the heat will cook the chili.
Red Chilli Pickle/ Bharwaan Laal Mirch ka achar/ Traditional stuffed Red Chili pickle
Large Red Chili are filled with a mix of spices and dunked in Mustard oil, to give this rustic spicy pickle. This si best had with Parantha, Poori, and can be had with rice and dal also.
This food blog ‘Miles-n-Meals’ is all about my gastronomical journeys and the beautiful moments captured, along the way, while I travel for food. Through this blog I want you to explore the world of flavors, spices, food, cultures & a lot more! Here you’ll find tons of recipes with seasonal ingredients to help you nourish your body and your taste buds, along with tips on green living, kitchen gardening, recipe hacks, kitchen tools and local and seasonal ingredients. #milesnmeals