More About The Pickle
Jayani Red Stuffed Chilly pickle(lal mirch ka bharwaa achaar) is best partner of any food like daal chawal, paraanthe, aloo puri etc.
Lal Mirch achaar is prepared in traditional north indian style with the use of home grinded spices and limited musturd oil.
Big Red Chillies, musturd seeds, cumin, carom, turmeric, red chilly powder, amchor, rock salt and musturd oil.
The process of preparation begins with the selection of good quality chillies from the vegetable market. Then our expert lady helpers sort the chillies for proper quality and colour. Damaged chillies are kept out they can spoil the taste of the whole pickle. All the selected chillies are washed thoroughly and are spread out under the sun for two to three hours.
Afterwards, chillies moved from the sun and each and every chilly cleaned with the cotton cloth. After that the process of removing the seeds from the chillies begins so that we will have proper space inside the chillies to fill the spices.
The seeds that are taken out of the chillies are mixed with the spices along with the musturd oil.
Then, all the red chillies are stuffed with the masala one by one. It’s a very important step as well as the red chillies should be filled appropriate amount of masala.then, the next step is to keep the red chilly under sunlight for nest 4-5 days.
After 4-5 days, these sundried chillies will be transffered into pickle jars and we’ll add some more masala into the jars while putting the chillies into it. At last we pour some musturd oil into all the pickle jars.
This pickle is very happily carried by adults and kids in their lunch boxes with paraanthas and puri.