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Condiments/Spice Blends Easy Recipes Gluten Free Indian Curry Pickles/Preserves vegan Vegetarian

Pickled Red Chili Peppers (Laal Mirch Ka Achaar)

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianThe summer mornings at my badi mummy’s (grandma) house started early with preparing for meals ahead that day. By the time I walked down half sleepy to the lobby, the central area of our house where the whole family gathered for chai in the morningsat meal times or just to sit chatting away, the “lobby” with tiny pink and ivory marble pieces embedded in the floor and a fish aquarium decorating one corner of the wall facing the door that opened into the backyard, I would often find her either chopping vegetables,segregating them into what will be for which mealtime, kneading the dough , picking the lentils or just involved in some kitchen chore.A half filled teacup always on her side on top of a newspaper folded in quarters which she read in between of being busy.I inched to sit close to her and see what her keep busy.I would flip a few pages of the newspaper and often she told me ” hamare babuji 25 paise har mahene english padne ke leye jayda dete they”(my father spent extra money each month to let me learn english at school). In the 1930s, many old women of her age in India would not be reading english newspapers or speaking the language at that time.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indian

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianWhen it was the pickling season, the attention shifted from regular tasks to raw mangoes, baby limes and chilies.To tell you the truth the pungent smell of strong pickling spices along with the piquant aroma of virgin mustard oil would be the last thing you would want to sniff at 6 in the morning but her dedication and involvement towards this business was contagious. Attention to detail boiled down to sterilizing the knifes and kitchen towels that would or could touch those chilies and mangoes,leave alone the large glass containers and spoons or bowls. In that time of no fancy appliances,magic bullets and all, hand crushing the tough seeds of fenugreek and tiny rai (brown mustard) did not come easy if you lacked sincerity. She often covered her nostrils with the end of her cotton saree, which was especially worn in any other color but white that day to guard against stains and those fragile, slightly wrinkly hands worked energetically in unison with the heavy terra-cotta mortar & pestle. In between, she paused to wipe off the spice dust off her steel framed glasses but continued with double vigor in the next few minutes.I often wondered if there could be anything, anything in this whole wide world right now which could deter her attention.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianFor the next few hours, the coarse ground fenugreek, nigella, fennel and mustard seeds were mixed with copious amounts of turmeric powder and salt and then doused in liters of raw, virgin mustard oil, the pungent oil, which my kitchen still feels lifeless without for I have consumed it right from childhood days. Half of the mixture was separated for the mango pickle to which she would add more chili powder later and the rest was stuffed inside plum,red peppers with slightly shriveled skin from a day or two of sun drying prior to pickling. The jars would be situated in sun to ferment for week or ten days and she found something else to keep her busy like no other.

Sinfully Spicy - Laal Mirch Ka Achaar, Pickled Red Chili Peppers #indianHaving lived on homemade pickles all those years of growing up, I could never acquire a taste for the store-bought ones.My tastebuds can make out the slightest hints of those citric acid and preservatives. It is my aim every season to make at least one pickle. Last year it was raw mangoes and prior to that I pickled no oil limes. It was the turn of red chili peppers as soon as I spotted them at Whole foods this time. Over the years, I have slightly changed the recipe to be more like my mom’s. Instead of stuffing the whole red chili peppers, I slit them in half and then stuff the halves. Thats the only change I have made to my badi mummy‘s recipe.

Ingredients (Makes 40 halves of pickled chilies and extra spice (masala) & oil )

  • 18-20 whole red chili peppers (I used Fresno)
  • pinch of salt
  • 4 tablespoon rai (brown mustard seeds)
  • 2 tablespoon fenugreek seeds
  • 1 teaspoon + 1/4 teaspoon Nigella seeds
  • 1.5 tablespoon fennel seeds
  • 2 teaspoon turmeric powder
  • 1.5 tablespoon amchoor (dry mango powder, buy online here )
  • 2 teaspoon salt (adjust to taste)
  • 300-350 ml virgin mustard oil, divided (or use olive oil, see notes)

Notes

  1. You could use the same recipe to make whole stuffed red chili peppers.Instead of halving them, simply, remove the seeds and stuff with the spices.
  2. Never under salt the pickle, it will go bad within few weeks.
  3. If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add. Or you can use olive oil in this recipe if you do not get mustard oil. The flavor of the pickle is slightly different from traditional but it works.
  4. This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days (or more depending on strength of sun where you live to mature and get ready to consume.

Method

Wash and pat dry the chilies. Cut and discard the top stem and the entire green portion, then cut them into half. I discarded the seeds & veins of half the chillies,thats where the heat in the pickle comes from. You can remove seeds for all of them if you want. Layer the chilies on a wide, non reactive shallow dish, sprinkle a scant pinch of salt.

Using your coffee grinder, coarsely pulse the mustard, fennel, nigella & fenugreek seeds separately (this is important).You do not need to make a fine powder, if few specks of whole spices remain, its okay. In a small bowl mix the powdered spices together with turmeric, 1 teaspoon salt and amchoor.Taste the spice mix for salt, it should be slightly more salty than you thinkAdd 2-3 tablespoon mustard oil just so that the spice powder is moistened. This will be make it easy to stuff the chilies.

With dry hands, stuff whole or each half of the chilies with this spice mixture. Place the stuffed chili pepper in a wide glass dish (I use my pyrex). Add 200 ml of mustard oil, any spice mixture remaining and gently mix so that the chilies are coated in oil. At this point, the achaar will have a very strong smell and a bitter taste but that’s okay. Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.

On the third day transfer the achaar into a glass or porcelain jar (do not use a metal container) , check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. (this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.

At the end of sun fermentation, the skin of chilies would have shrivelled and the strong, bitter taste will go away. Store at room temperature for up to 2-3 months. Always use a clean spoon to serve the pickle.

Thank you for stopping by!

Stay Spicy!

Categories
Easy Recipes Festival Recipes General Gluten Free Indian Curry Pickles/Preserves Side Dishes Uncategorized

Aam ka Achaar – Green Mango Pickle

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianIf you grew up in northern India in the 80s when the sandwich & muffin culture had still not hit the subcontinent, most of you would have eaten rolled up greasy parathas (flatbread) with achaar(pickle) and a dry sabzi for school lunch. I remember that during our half hour lunch break, first fifteen minutes were to eat inside the class after which you could walk out and play or move around the school complex.I am sure many of you would have tasted pickles from friend’s dabba and talked lengths of it to mom till the point of sounding mean. If she gave into your meanness, you would find her next day noting down the recipe from your friend’s mother at the end of the school hours.

Sinfully Spicy : Aam Ka Achaar, Prepping Green Mango for Pickle #indian In India, pickles or achaar is a line of cuisine in itself. Quite unlike the way western world understands pickling with vinegar and minimal spices or herbs, indian achaar are preserved in litres of oil, cups of salt and sack full of spices.You don’t call it a pickle unless oil runs down your fingers when you pick up a nibble and a strong, piquant aroma fills up the nostrils. Each and every home has a unique recipe or more depending on how the ladies of the house like to preserve their jar. Usually served as a part of meal for that tang and heat or to aid digestion or just to entice the senses, a few bottles of pickles form a part of every Indian kitchen varying in produce from season to season.In my home, the pickled root vegetables are stocked in winter months and usually both red & green chilies are pickled around spring but summer is for limes and of course, the mango!

Sinfully Spicy - Aam Ka Achaar, Green Mango Pickle #indian #recipe

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianI found kairis (small tart, indian variety green mangoes) a couple of weeks back at our local store. For the last four years or so that I have been a regular there,this was the first time ever I spotted these.Still questioning if  they were the actual ones (aka direct export from India), I only bought home six or seven,thinking all the way of what all I want to do with them.The first thing I did after putting the bags down was to rush to the kitchen and cut open a piece with a sharp knife and there it was – a white, opaque soft seed and tart flesh.I sniffed the sweet but tangy aroma.OMG, this is it. They were the real deal! I pestered the husband immediately to rush back and if anyone of you saw a crazy woman coming out of the store with couple of pounds of green mangoes in the South Las Vegas area, now you know who it was.

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indianThis achaar with raw,green mangoes is sour and hot.I use virgin mustard oil for preserving it and it lends the unique taste and aroma to it. Raw mangoes are chopped into small pieces,dried in the sun, mixed with different spices to give an aromatic & bitter note then covered in oil for the pungency. The sun cooking (fermentation) for a few days eliminates the need of refrigeration to keeps it well for a up to a year.The concentration of salt, oil and spices act as a natural preservative and you don’t need of any chemical to enhance its shelf life.

Sinfully Spicy : Aam Ka Achaar, Green Mango Pickle #indian

Printable Recipe 

Ingredients (Makes about 16 oz)

  • 1 lb green mangoes
  • 2 tsp saunf (fennel seeds)
  • 2 tsp methi (fenugreek seeds)
  • 3/4 tsp kalonji (nigella seeds)
  • 1/2 tsp yellow mustard seeds
  • 2 tsp rai (brown mustard seeds)
  • 1.5 tsp turmeric powder
  • 1 tsp red chili powder (adjust to taste)
  • 1/4 tsp powdered hing (asafoetida)
  • 1.5 tsp Salt + more if required
  • 250-300 ml virgin mustard oil,divided

Notes –

  1. Never under salt the pickle, it will go bad within few weeks.
  2. If you do not like the strong taste of mustard oil, you can heat it up to do away the raw smell, cool down and then add.
  3. The kind of mangoes I used were really tart and so the pickle came out quite tangy. If you do not get pickling mangoes, add some amchoor (dry mango powder) to the recipe for a tart note.
  4. This is not an instant pickle recipe, the pickle is sun fermented and takes 7-10 days to mature and get ready to consume.

Method

Wash and pat dry the mangoes. Cut and discard the top stem and then cut them into half, remove and discard the seed & membrane and then cut into small cubes. Layer the cubes on a wide plate, sprinkle 1/2 tsp of salt and let sit in sun for 1-2 days till the skins starts to dry on edges and turning pale green. At the end of the day, remove and discard any liquid that has collected.

Using your coffee grinder, coarsely pulse the saunf, methi,kalonji and mustard seeds. In a small bowl mix these with turmeric, chili and hing, mix well.

Place the mango pieces in a wide glass dish (I use my pyrex) and add the spices mixed before. Sprinkle the salt. With a clean and dry spoon or fingers, mix well such that spices and salt loosely stick to mango pieces. Add 150 ml of mustard oil and mix it well. At this point, the achaar will have a very strong smell and a bitter taste but that’s okay.  Allow it to stand in full sun for two days. Try to stir the achaar once or twice a day with a clean, dry spoon.

On the third day transfer the achaar into a glass or porcelain jar, check and adjust the salt and top with remaining oil and mix well. Cover the mouth of the jar with a muslin cloth, tie with a string and let mature for seven to ten days in sun. ( this time will depend on the strength of sun in the area you live).Stir the contents once or twice a day.

At the end of sun fermentation, the skin of the mango would be brownish and the strong, bitter taste will go away. Store at room temperature for up to 10-12 months. Always use a clean spoon to serve the pickle. 

Enjoy & Thanks for Stopping by!