Bharwa Lal Mirch Ka Achar Recipe (Stuffed Red Chilli Pickle)
Bharwa Lal Mirch Ka Achar (Stuffed Red Chilli Pickle) is a traditional hot, spicy, tangy North Indian pickle made using thick red chillies and Indian pickling spices. I am sharing my mom's signature foolproof recipe to make this lal mirch ka bharwa achar.
Servings: 20 people
Ingredients
- 2.8 ounces fennel seeds (saunf) 80 g
- 4.4 ounces fenugreek seeds (methi) 125 g
- 1.4 ounces nigella seeds (kalaunji) 40 g
- 3.5 ounces mustard seeds (sarson) 100 g
- 3.5 ounces Kashmiri red chili powder 100 g
- 3.5 ounces turmeric powder 100 g
- 8 ounces salt 225 g
- 1.5 ounces dry mango powder (amchoor powder) 40 g
- 3 pounds thick red chilies 1.5 kg
- 1 and ½ litres mustard oil
Instructions
- Add fennel seeds, fenugreek seeds, nigella seeds, mustard seeds, Kashmiri red chilli powder, turmeric powder, salt, and dry mango powder to a grinder and grind to make a coarse powder.
- Note - If your grinder is not large enough, then powder the ingredients separately and mix them all together later.
- Transfer the powder to a large bowl. Set aside.
- Wash the chilies and wipe each of them using a kitchen towel.
- Cut the top part of the chilies and make long slits in each of them using a sharp paring knife.
- Tightly fill the masalas powder that we made earlier inside the red chilies.
- Put the stuffed chilies in a large sterilized jar preferably made of glass or any other non-reactive material. I used a 3-liter glass jar.
- Keep pushing down the chillies as you go. There should be a minimum gap between the stuffed chilies in the jar.
- Note – If there is some leftover masala, then just add it in the jar over the chilies.
- Add mustard oil to a pan and bring it to a boil over medium heat.
- Remove the pan from heat and let the oil cool down completely.
- Boiling the oil is important to get rid of any moisture in it and also to mellow down the pungent mustard flavor.
- Pour the cooled oil over the stuffed chilies in the jar. The chilies must be covered with oil. If they are not covered, then heat some more oil and add it to the jar.
- Tie a piece of muslin cloth around the mouth of the jar and keep it in the strong sun for 3-4 days.
- Covering the jar using a cloth will make sure any moisture in the pickle evaporates and the pickle doesn’t get spoiled when stored for a long time.
- Note - Move the jar to a shaded area at night and bring it back to the sun in the morning.
- Now remove the cloth and secure the lid tightly. Keep it in the sun for another 10-12 days.
- Once the red chilli pickle is ready, move the jar into your kitchen. Store this pickle for up to a year at room temperate in a cool and dry place.
Video
Notes
It is very important to measure the ingredients correctly to make the perfect red chilli pickle.
If you have sensitive skin, wear gloves while making the red chili pickle, because when you touch the seeds, it may make your hands burn for days, even after you wash.
There should be no moisture left in the chilies. After washing the chilies, wipe them dry properly with a kitchen towel.
All the ingredients should be moisture free, including the spices, so if the spices are not fresh, you can either dry them in the sun for some time or dry roast them before adding them to the pickle.
The knife, chopping board, and jar you will use to store the pickle should be properly cleaned and dried.
Use mustard oil for authentic tastes. It adds a pungent raw taste, which makes the pickle even more delicious.
Nutrition
Calories: 127kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 4361mg | Potassium: 745mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2912IU | Vitamin C: 217mg | Calcium: 63mg | Iron: 5mg
