Very cheap and testy pickles thx a lot

There is winter weather in the place i live, soon the snow fall will start so i cant keep the chillies in sunshine. will it be ok, if i wipe them with soft cloth properly to remove all the dampness or any other alternative.
निशा: अंजली, आप इस तरह भी ये मिर्च तैयार कर सकती हैं,मिर्च को अच्छी तरह पोंछ कर पंखे की हवा में 3-4 घंटे के लिये धुले हुये कपड़े पर डाल कर रख दीजिये ताकि इनकी नमी खतम हो सके., आप इनके डंठल भी हटा दीजिये वहां मिर्च में काफी नमी रहती है.

mujhe plain stuffed hari mirch ke achar ki recipe bataiye please jisme mattha use na ho.aur jo kafi time kharab na ho .kya isme dry fruits bhi use kar sakte hain.

Inspite of application of oil on Mirch,we have observed yeast formation in 3-4 days time. Pl. show how to avoid such things.
निशा: रश्मिजी, मिर्च को काट कर अच्छी तरह धूप में सुखा लिया जाय और मसाले में तेल या सिरका मिला कर मसाला भरें, तब ये मिर्च बिना तेल के भी काफी दिन अच्छी रहती हैं.

This recipe in EnglishNo matter how many varieties of dishes are laid on the table, pickles have their own importance. Mirch ka Achaar is an all time favorite but many feel scared of it being excessively spicy. So for those who want spicy but can't handle much of it, we have got a special pickle for you- Mattha Hari Mirch ka Achaar.In the preparation of this pickle chilly is soaked in buttermilk which not only makes it soft and sour but also removes its spicy trait. Buttermilk completely removes the spiciness from the chilly to such an extent that even children can eat it.- Ingredients for Buttermilk Green Chilli PickleGreen pepper(hari mirch) - 500 gramsButtermilk(mattha) - 1 to 1.5 litre (enough to submerge the peppers)Salt - 50 grams( 2 tbsp)Yellow mustard - 4 tbsp (powder)Saunff(fennel) powder - 2 tbspMethi - 1 tbspTurmeric powder - 1 tbspHeeng(asafoetida) - 1/6 tspJeera(cumin seeds) - 2 tspLemon - 2 (squeeze the juice)Mustard oil - 2 tbsp- How to make Buttermilk Green Chilli PickleGet fat green peppers from the market to make pickle. Wash peppers twice with clean water. Let the water dry.You can make buttermilk from curd or it is available in any dairy. To make buttermilk from curd, firstly churn curd and mix with 4 times more water. Buttermilk is ready.Put the green peppers in a plastic or glass container and soak in buttermilk. Place container in the sun, in 4-5 days the buttermilk will turn yellow. Stir the peppers twice in a day with a spoon and put the lower ones on top.Check if a yellowish tinge has appeared on the peppers and if they have become softer than before. Take out the peppers from buttermilk and wash with clean water, there should be no buttermilk on any of the peppers.Place peppers on a washed cloth and dry in the sun. 1 day in the sun from morning to evening is enough. Cut peppers lengthwise on one side keeping the other side stuck together.Prepare the spices for the peppers.Grind Heeng, Jeera, Saunff and Methi all together to make a coarse powder. Grind yellow mustard separately as it tends to get crushed faster then the other spices. Add salt and turmeric powder to these grounded spices then put lemon juice and oil. Mix all the contents rigorously.Fill pepper with the spices from the cut side to an amount which does not overflow or seem less. Fill all peppers with the spices. To make the pickle last longer take 4 tbsp mustard oil in a bowl. Dip one pepper at a time in the oil and put in the container. Pickle will become mouth watering in the next 4-5 days. Green Chilli Buttermilk Pickle is ready, this pickle has a shelf life of 6 months..TipWhile preparing Chilly pickles or any other recipe and you feel a burning sensation in your hands then apply curd to it. Not only does curd remove the spicy trait of chilly but also removes the burning sensation.

nishaji , i want to ask one thing that we need to roast masala or not. and oil should be hot and then cooled down or raw oil
निशा: नलिनी, मिर्च के लिये मसाले बिना भूने ही ले लीजिये, तेल भी वेसे ही ले सकती हैं.

Mam is achaar ko tel mein duba kar rakhna hai ya sirf mirch ko duba duba kar rakhna hai?
निशा:नीति, मिर्च को तेल में डुबा कर रख दीजिये 2 महिने तक अचार खाया जा सकता है, अचार को और लम्बे समय तक रखने के लिये अचार को तेल में डुबा कर ही रखिये या सोडियम बेन्जोएट प्रिजरवेटिब मिला कर रखिये.

Mam agar hum mattha use na kare to bhi ye aachaar aise hi dala jaayega aur ye taste mein kaisa hoga .
निशा: निति, ये अचार तो मठे से ही बनता है, सादा मिर्च का अचार भी वेवसाइट में दिया हुआ है.

Mam agar hum mattha use na kare to bhi ye aachaar aise hi dala jaayega aur ye taste mein kaisa hoga ...... Mam reply jaroor kare Plss
निशा: निति, मठे की मिर्च का अचार है, मिर्च के सादे अचार की रैसिपी भी वेवसाइट में दी गई है.

Nisha g,mujhe mirch khane se jalan ho jati hai... par muje hari mirch kachi/achar khane ki icha bahut hoti jalan ki vajah se main tarasti rahi hun. kya ye achar khane se mujhe koi jalan to nanhi hogi.thankful for yr early rply.

Dear Nishaji,Ram ram... mere ghar me ye achaar bahut jyada banta hai par sirf meri saasumaa he banati hai.... ab mai bhe ye bana sakti hu... Even salone ka achaar bhe maine pahli baar apni sasural me hi khaya... thanks very much for sharing these recipe

hello Nisha ji , please mujhe ye bataiye ki in mirchon ko kya ham tal kar bhi kha sakte hain? kyonki matthe wali tali hui mirchi bahut achchhi lagti hai. please reply must.
निशा: अनुपमा, जी हां मिर्च को सूखने के बाद इन्हैं तलिये और चाट मसाला छिड़क का खाने के काम में लाइये.

Nisha Ji, Mirch ka Achar konse mousam me banana Chahiye, kab banaya hua achar lambe samay tak chal sakya hai.
निशा: सत्येन्द्र जी, सर्दी के मौसम में बना हुआ अचार ज्यादा दिन चलता है, वैसे मिर्च का अचार कभी भी बनाकर खाया जा सकता है.

nishaji,i make green chilli pickle in lemon oilbut after some time it becomes soft and saggy.can you suggest some measure so that green chilli remain firm throught.regardw. b.k

nisha g kya hum moti mirch ke aachar ko bina mathe ke nahi bana sakte
निशा: सोनिया, जी हां इन मिर्च से सादा अचार अवश्य बनाया जा सकता है.

Nisha JI ,I like ur all recipe and method also which is very simple to do ,Thanks for all.I just want to know that can i use simple large regular chilly for this . Kya aap methi powder ki stuffimg hari mirch ki recipe bata sakti hain.
निशा: प्रतिभा जी हां आप ये हरी मिर्च भी ले सकती है, और मसाले में मेथी पाउडर भी डाल सकती हैं, बहुत बहुत धन्यवाद.

I like this recipe.

Nisha Mam, i am a huge fan of yours. mujhe apse ye puchna hai ki Mattha Mirch kitne time tak chal sakta hai.,..
निशा: परी, मठा की मिर्च को 6 महिने तक रखकर खाया जा सकता है.

hi nisha ji, mai ye janna chahti hu ki mirch nikaal kar jo matha bcha hai wo kisi kaam mai laya ja sakta hai jaise kadi bnane mai?

Aunty!Main ne mirch matte mei dali hui hai 5din hogye hai pr pilli nhi hui abhi tk... Matha ghr pr bana kr use kiya tha....kya karan hai ki mirch pilli nhi hui
निशा: पायल जी, मिर्च पांचवे दिन हल्का सा पीलापन आने लगता है, वह पूरी तरह पीली नही होती. इस दौरान, मिर्च को 2 दिन में एक बार ऊपर नीचे ज़रूर कर लें.

Kya matha 2 din mea change karna padta hai
निशा: पल्लवी जी, मठ्ठा को नहीं बदलना है.