Lal Mirch ka Benarsi Achaar Recipe (Chili Pepper Pickle)

This pickle is for spice lovers, this pickle is really dream come true for spice lovers. Whole chilies packed with a variety of very hot spices or herbs create this Banarasi preparation a well-known one.


  • 1 kg lal mirch (red peppers)
  • 2 1/2 cup pissi rai (powdered mustard seeds)
  • 1 sterilised container with a lid
  • 1/2 cup haldi (turmeric powder)
  • 1 1/4 cup methi dana ( fenugreek seeds, powdered)
  • 1 cup saunf (fennel seeds) – powdered
  • 1 1/2 Tbsp heeng (asafoetida)
  • 1 cup salt
  • 1 3/4 cup pissa amchoor (dried mango powder)
  • 4 cups sarson ka tel (mustard oil)

How to Make Lal Mirch ka Benarsi Achaar

  1. Remove the tail of the red peppers cutting around the bottom of the trail, thus making an opening to fill them.
  2. Merge together, everything, except the oil and the red peppers (lal mirch).
  3. Add 1/4 cup of the oil and rub it into the blender.
  4. Stuff this mixture into the red peppers, pressing the filling in tightly, so that it is tightly stuffed.
  5. Dip each red pepper into the oil and place in the pot, one by one.
  6. Pour the remains oil over to cover the red peppers. Keep it in the sun light for about a week.

You might also like More from author

Leave a comment