How to Make Stuffed Red Chilli Pickle

(Bharwa Lal Mirch Ka Achar)

Discover how to make delicious, authentic stuffed red chili pickle (bharwa lal mirch ka achar) with this step-by-step recipe. This traditional Indian pickle is packed with spices and bold flavors. It is perfect for adding a spicy, tangy kick to any meal.

Spice up your meals with this authentic stuffed red chili pickle that bursts with bold flavors and aromatic spices. Perfect for pickle lovers, this tangy, spicy delight will quickly become a household favorite. Here’s how to prepare your jar of deliciousness.

Ingredients You’ll Need:

• Fresh red chilies – 400 grams (large, thick-fleshed)
• Yellow mustard seeds – 1/4 cup
• Brown/Black mustard seeds – 1/4 cup
• Fennel seeds (saunf) – 4 tbsp
• Cumin seeds (jeera) – 3 tbsp
• Coriander seeds (dhania) – 5 tbsp
• Fenugreek seeds (methi) – 1 tbsp
• Black peppercorns – 1 tsp
• Dry red chillies – 10 pieces
• Mustard oil – 3 cups
• Dry mango powder (amchur) – 4 tbsp
• Asafoetida (hing) – 1 tsp
• Carom seeds (ajwain) – 1 tbsp
• Nigella seeds (kalonji) – 3/4 tbsp
• Turmeric powder – 1.5 tbsp
• Red chilli powder – 2-3 tbsp
• Salt – to taste

Step-by-Step Instructions

1. Preparing the Chillies

Wash the red chilies thoroughly and pat them dry. Make a slit lengthwise on each chili, keeping the stem intact. Carefully remove the seeds to control the heat level.

2. Toasting the Spices

In a dry pan, toast mustard seeds (yellow and black), fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, and dry red chilies over medium heat until aromatic (about 2-3 minutes). Let them cool, then grind coarsely.

3. Mixing the Spice Blend

Combine the ground spices with dry mango powder, turmeric powder, red chili powder, asafoetida, carom seeds, nigella seeds, and salt. Mix well to create a fragrant, flavorful filling.

4. Stuffing the Chillies

Carefully stuff each chili with the spice blend using your fingers or a small spoon. Avoid overpacking to prevent breaking.

5. Preparing the Pickle

Heat mustard oil in a pan until it reaches its smoking point. Let it cool slightly. Pour the cooled oil over the stuffed chilies in a clean, dry jar, ensuring they are fully submerged.

Storage and Serving

Seal the jar tightly and store it in a cool, dry place. Allow the pickle to mature for 5-7 days, shaking the jar daily to distribute the oil and spices. Serve with parathas, rice, or your favorite meals for a burst of tangy heat.

Tips for Perfect Pickle

1. Use Firm, Fresh Chillies: They help retain crunch and texture.
2. Sterilize Storage Jars: To keep the pickle fresh and prevent spoilage.
3. Monitor Oil Coverage: Ensure chilies stay submerged to preserve them longer.

Why You’ll Love This Recipe

• Traditional Flavor: A robust, tangy-spicy blend typical of regional Indian cuisine.
• Customizable Heat: Adjust the seeds and spice levels to match your taste.
• Long-Lasting Goodness: Properly stored, this pickle stays flavorful for months.

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