Lal Marcha Nu Athanu (Red Chilli Pickle)

Ingredients:

500 grams Red Chillis

¾ cup Corn Oil

7 tbsp Split Mustard Seeds (Rai Na Kuria)

1 tbsp Fenugreek Seeds

1 tbsp Fennel Seeds

1 tbsp Coarse Black Pepper

½ tbsp Red Chilli Powder

1 tsp Turmeric Powder

¼ tsp Asafoetida (Hing)

1½ tbsp Lemon Juice

1 tbsp Salt

Preparation:

1. Wash and dry the red chillies. Next, split them open by slicing lengthwise along one side of the chilli, cut them into half, and put them in a bowl.

2. Add the lemon juice and ½ tsp salt, mix well and keep it overnight.

3. The next day, sieve the chillies' excess water and dry them on a kitchen napkin for half a day.

Method:

1. Heat the corn oil until smoking hot, then cool to room temperature.

2. Add the split mustard, fenugreek, fennel, black pepper, red chilli powder, turmeric, asafoetida, and the rest of the salt to the oil, then mix it well and let it rest for 15-30 minutes for the masala to infuse into the oil.

3. Mix the red chillis well in the masala and keep them out overnight, stirring every 3 hours.

4. Transfer it to the glass jar and refrigerate.

• Enjoy with Puris, Parathas and Theplas.

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Lal Marcha Nu Athanu (Red Chilli Pickle) | The Rasoi Recipes