Sivappu Milagai Oorugai | Red Chilli Pickle | Lal Mirch Achar | Gluten Free and Vegan Recipe

Hi Supermoms,

Winter is here. Popular restaurants have started serving 'Kulhad Doodh' , a winter classic , where milk is heated in a huge pot along with dried dates and served in an earthern glass with Malai( cream) and grated pistachio garnish. Also, the sweet aroma of fresh jalebis and moong dal halwa tempts you to enjoy them. They are usually made outdoors and the chilly winds make you crave them even more. In short, winter time makes you eat a lot 😁.

 It is also that time of the year when seasonal pickles are made and enjoyed. While in South India, pickles are often synonymous to summers, in North, the winter pickles are also very popular. They are served along with parathas , kulchas and other Indian breads. 

As a South Indian  living in the North for more than a decade, I now cook all winter foods that are made in North Indian homes. I make parathas  and rotis for breakfast and dinner and these pickles add the necessary spice addition to the palate. Though I have tasted these winter pickles in restaurants and friend's houses, I did not take the efforts so far to make them at home. 

But this year, I was very much motivated to try at least some of the winter pickles. I have to thank my instagram friends for sharing so many tips with regard to making pickles at home. Fresh red chillies are now in season and this pickle can make made so quickly with just 5 ingredients. 2-3 days of marination and sunlight is enough for this pickle. I have to thank Mrs. Deepali for this recipe. You can try the same recipe with green chillies also. 

You can make a small batch as this pickle is good for upto a week only. 

Sivappu Milagai Oorugai | Red Chilli Pickle | Lal Mirch Achar :

Preparation time : 10 minutes

Cooking time : 5 minutes

Serves : 4

1 cup = 250 ml cup 

Vessels required : A clean, dry, odour free glass bottle or ceramic jar

Storage : Keeps good for upto a week. 

Ingredients :

5 large red chillies

1 tablespoon mustard seeds

1/4 teaspoon methi powder/fenugreek powder

1/2 teaspoon red chilli powder ( I used Kashmiri Chilli powder)

1/4 teaspoon asafoetida

1/4 teaspoon turmeric powder

salt to taste

1/4 cup mustard oil ( heat till smoking point and then cool it)

Method :

1. Wash and dry the red chillies.

2. Make a vertical slit in each of the red chilli, retaining the crown.

Chef tip : You can remove the seeds or can let it remain. 

3. Powder the mustard seeds along with chilli powder, methi powder, salt, asafoetida and turmeric powder.

4. Spread the powder inside the chillies and place them inside the bottle.

5. Pour oil , close the lid and shake the bottle.

6. You can place the bottle in your window sill or any place where you get sunlight .

Chef tip : Shaking the bottle is to make sure that all parts of the chilli is covered with oil. You can add more oil if required.

7. Keep shaking the bottle at least twice a day for 2 -3 days. 

8. After a coupe of days, you will find the skin of the chillies softening. You can start using them. 

Note : You can refrigerate the pickle after 2 days and use them within a week. 

Your instant Lal Mirch Achar is ready. Serve them along with your meals. 

Happy Cooking !

With love,

Masterchefmom