namaskar
welcome to nishamadhulika.com
today we will prepare lal mirchi achaar
a favourite among those who prefer more of spicy food.
so let us see whta all ingredients are required for making  lal mirch ka acharr.
red pepper (lal mirch) - 250 grams.
mustard oil - 2 tbsp
vinegar - 2 to 3 tbsp
yellow mustard seeds powder - 3 tsp
saunf (fennel) powder - 3 tsp
methi seeds powder - 3 tsp
salt - 2 1/2 tsp
tumeric powder - 1 1/2 tsp
ajwain (carom seeds) - 1/2 tsp
heeng (asafoetida) - less than 1/4 tsp
first cut off the stem from the peppers.
now cut it vertically from up to down
on one side keeping them stuck together.
take out its  seeds which we will later mix with the spices.
once you cut the peppers and methi pwder, saunf powder
to the seeds of the peppers and mix.
now put mustard powder, heeng
ajjwain(crush first for better flavour), tumeric powder and salt
mix all these spices well.
then pour oil in the spices followed by little vinegar
just to make the spices wet.
spices are ready to be filled in the red peppers.
open the chilli in the cut side 
and stuff it with the filling made of spices.
then keep aside.
repeat with all the chillies and remaining filling
you need remember a few thins while preparing lal mirch ka achaar.
firstly wash the pepppers with water ,wipe with a cloth
and leave them to dry in the sun for 1 hour
there should be no moisture left in any of the peppers.
while preparing the spices for the filling do not use any utensil
or spoon containing moisture.
before storing the achaar in the container.
wash container with boiling water and dry it in the sun.
not even a little amount of moisture should enter the achaar
whenever you take out achaar to eat use a clean and dry spoon.
achaar's have a long shelf life.
lal mirch ka achaar can be stored for 2-3 months without oil.
if you want to keep achaar for a longer time.
then submerge them in mustard oil while storing and they will last long.
try this recipe yourself and share your experiences with us.
we will meet again at nishamadhilika.com
