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This is a recipe for Lal Mirchi Ka Achar or pickle jalapenos. You will need 15 to 20 pieces of green chilli peppers which was chopped top like this, one whole garlic pod, one inch piece of ginger, one and a half teaspoon of sugar, half a teaspoon of haldi or turmeric powder, salt to taste. And here we are using half a teaspoon of salt, one teaspoon of longe, one teaspoon of poppy seeds, one teaspoon of methi seeds and one cup of vinegar and half a cup of oil.
First we will prepare the masala and we we’ll grind up the longe, the poppy seeds and the methi seeds. And we have crushed it until it is coarse and now cut thin slices of the ginger. And we are adding the garlic as well and when it is crushed it should look like this. And now heat up the pot full of oil and we will check it if is hot enough. By putting some of the spice and now that it is hot enough. We are removing it from the heat and we are going to vinegar and cover up immediately.
Make sure the oil isn't hot when you put the vinegar in as it might splatter and you might hurt yourself. Meanwhile we will chop the chillies, the vinegar and oil mixtures now simmering. And now we will add the ginger, garlic first and we will leave it for 30 seconds and then now add the masala. And leave this to 30 seconds again and now the chilli. And lastly add the spices, stir around well and we will let it simmer for five to seven minutes until the mixture thickens up and reduces a bit.
So we will cover it up, after five to 10 minutes we will uncover the pot and the water has been reduced and the oil has separated. And now we close the flame and its ready, your Lal Mirchi Ka Achar or pickled jalapenos