Lal Mirch ka Achar
Equipment
- Frying Pan
- Skillet
- Jars
- Refrigerator
Ingredients
- 500 g Tamarind fresh, ripe
- 250 ml sesame oil (1 cup), plus extra for filling up, if necessary
- 6 Red chillies dried
- 2 teaspoons Mustard seeds
- 6 Curry leaves sprigs
- 6 Garlic cloves coarsely ground
- Garlic paste 1/2 cup
- 2 tablespoons Chili powder
- 2 tablespoons Vinegar
- Salt
Instructions
- Remove the seeds from the tamarind and cut into slices.
- Heat the oil in a large frying pan (skillet) over medium heat.
- Add the dried red chillies.
- Stir-fry for about 1-2 minutes, or until they turn a shade darker.
- Add the mustard seeds.
- Stir-fry for about 1 minute, or until they start to splutter.
- Add the curry leaves and coarsely ground garlic and cover the pan with a lid.
- After 3-4 minutes, remove the lid and check that the garlic is light brown.
- Add the garlic paste and fry for a few minutes.
- Add the chilli powder, the season with salt and cook for 1 minute.
- Add the tamarind and cook for a few minutes, then add the vinegar and mix well.
- Remove from the heat and allow to cool.
- When cool, bottle into sterilized jars with enough oil to cover the surface of the pickle.
- If the oil does not cover the pickle, mold will develop.
- This pickle can be stored for up to 3 weeks in the refrigerator.
Nutrition
Serving: 750gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 8IUSugar: 1gFiber: 1gPotassium: 5mgCalories: 5kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
Tried this recipe?Let us know how it was!