Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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India's favourite 'laal mirch ka achaar'

INSIDER STORY

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Whether its breakfast, lunch or dinner; no Indian meal is ever complete without the hot and spicy pickle or ‘achaar’ as a side accompaniment. And when it is achaar, it better be a spicy blast. And what could be spicier than our beautiful, mighty red chillies. Whole red chillies stuffed with an array of spices and soaked in mustard oil is a treat in itself that goes well with anything and everything.

Sharing with you this easy recipe of India’s favourite red chilli pickle

Ingredients:

Procedure:

  1. 500 gms Red Chillies
  2. 6tbsp Mustard Oil
  3. 3 tsp Turmeric Powder
  4. 6 tsp Fennel Seeds (saunf)
  5. 3 tsp Dry Mango Powder (amchur)
  6. 6 tsp Red Mustard seeds(raai)
  7. 1/4 tsp Asafoetida (hing)
  8. 4 tsp Salt
    1. Wash the chillies and pat them dry. Keep them in Sun for a day.
    2. Slit them lengthwise from one side so as to make an opening for stuffing.
    3. Using a dry grinder, coarsely grind red mustard seeds along with fennel seeds.
    4. Put this ground mix in a bowl and add salt, turmeric, dry mango powder and asafetida to it.
    5. Add 3 tbsp mustartd oil and mix properly to make consistent stuff mix.
    6. Stuff the chillies with this mixture and press firmly.
    7. Take a clean and dry, glass air tight container and put all the stuffed chillies in to it. Pour the remaining oil over the chillies and close the lid tightly.
    8. Let the container soak under the Sun for a week and your spicy, drool-icious treat is ready.

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Feb 282017

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