Lal Mirch Chilli
Lal Mirch Chilli is a fantastic producing chilli from India. We also have other indian varieties, such as Bangalore Torpedo, Kanthari, Mettupalayam, Pusa Jwala, Sannam, and lots more.
Lal Mirch bears peppers in abundance, it is an absolutely incredible producer. This variety provides you with more pods than you could ever dream of eating. Fruits turn from pale green to a bright red. Not only is the chilli a great producer is also super easy to grow, so this is a fantastic chilli if you are a grower who is just starting out.
When this plant is grown in a pot it grows to about 80cm in height. However, when it is planted in the ground it will grow much bigger.
Used in Indian cooking dried to increase its hotness. Also used fried whole in oil and added to your dish. Another good idea is drying them and put them in a grinder. Their sweet smoked flavour makes an amazing chilli powder. Excellent for a chilli chutney as well.
Flavour: They have a very sweet smoked flavour dried
Heat level: Upper mid heat, 8/15
10-12 chilli seeds per pack
How to make Lal Mirch Thecha (Red Chilli Chutney)
A handful of Lal Mirch Chillies (fresh or dry)
7-8 garlic cloves
A pinch of salt
1tbs lemon juice
1tbs peanut oil
If you use dry Lal Mirch chillies soak them in water for about 5-6 hours.
Add the chillies, garlic and salt to a blender and make a thick paste.
Now add the lemon juice and oil to the paste and mix it well. Add more salt if you want it more salty.
narmes (verified owner) –
Amazing chilli, early to mature and loads of pods. This will be my staple cayenne pepper from now on 🙂