Bharwan Lal Mirch ka Achaar

When I lay my eyes on the plump long red chillies that are used for making the Bharwan Lal Mirch ka Achaar, I just knew I had to make this yummy pickle that is popular in North India. I first tasted this pickle with Aloo Paratha when my sister-in-law got it from her mom’s place. 🙂

UP Style Bharwan Lal Mirch ka Achaar
UP Style Bharwan Lal Mirch ka Achaar

I liked the Bharwan Lal Mirch ka Achaar because it is quite different from the South Indian pickles, which tend to be spicy (especially those from my home state of Andhra Pradesh). This pickle was mild and packed a punch when it came to flavour: the aroma and sweetness of fennel; the mild bitterness and heat of mustard; the tanginess of amchur; and of course, the flavour of the mustard oil.

I have been intending to make this stuffed red chilly pickle for a while now and got around to it last week. And by serendipity, the theme of the 120th Foodie Monday Blog Hop is Winter Recipes, so this pickle recipe is just the thing for it.

If you like chillies, try my recipes for Hyderabadi Mirchi ka Salan, Hirvi Mirchicha Techa (Maharashtrian Style Green Chilly Chutney), Pachi Mirapakaya Pachadi (Andhra Style Green Chilly Chutney), and Green Chilli Pickle.

How to Make UP Style Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle

UP Style Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
 

This the recipe for Bharwan Lal Mirch ka Achaar, a Stuffed Red Chilly Pickle from Uttar Pradesh. It is a great accompaniment for parathas.

Course: Accompaniment, Sides
Cuisine: Indian, Uttar Pradesh, Vegan, Vegetarian
Author: Aruna
Ingredients
  • 250 Gms Big Red Chillies About 20 in number
  • 1/2 Cup Powdered Mustard/Rai
  • 1/2 Cup Powdered Fennel Seed/Saunf
  • 1/3 Cup Powdered Fenugreek Seeds/Methi Dana
  • 1/3 Cup Dried Mango/Amchur Powder
  • 2 tbsp Turmeric
  • 1 tbsp Asafoetida
  • 1/4 to 1/3 Litre Mustard Oil Enough to cover the chillies
  • Salt to Taste
Instructions
Getting the Oil Ready
  1. Heat the mustard oil to smoking point and let it cool completely to room temperature.

Getting the Chillies Ready
  1. Dry the red chillies well for 1-2 hours to ensure there is no dampness at all. 

  2. Remove the stalk and top of the red chilli.

  3. Make a long vertical slit in the the red chillies. 

  4. Set aside.

Making the Masala
  1. Mix Rai, Saunf, and Methi powders.

  2. Add turmeric, amchur, asafoetida, and salt. 

  3. Add 2-3 tbsp mustard oil so that the masala mix becomes moist.

Making the Bharwan Lal Mirch ka Achaar
  1. Stuff the masala into each red chilli till it is well packed.

  2. Transfer the stuffed red chillies into a completely dry glass/ceramic bottle or bowl.

  3. Pour the mustard oil onto the stuffed red chillies so that the chillies are completely immersed.

  4. If possible, place these chillies in sunlight for 3 to 4 days.

  5. Enjoy with parathas.

 

Recipe with Step-by-Step Method to Make Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle

  1. Prepping the Mustard Oil 
    1. In a dry kadhai, heat the mustard oil till it smokes and changes colour to pale yellow.
    2. Take off the heat.
    3. Let the mustard oil cool to room temperature.
  2. Getting the Lal Mirch Ready
    1. Spread the red chillies on a cloth or a newspaper and let them dry for a couple of hours to ensure they are completely dry and have no moisture.
    2. Cut off and remove the stalk and top of the red chilli.
    3. Using a sharp knife, slit the red chillies vertically from the top, stopping just short of the tip so that the red chilli remains whole.
  3. Making the Stuffing
    1. Combine the rai, saunf, and methi powders.
    2. Mix well.
    3. Add haldi, amchur, hing, and salt.
    4. Mix well.
    5. Taste to ensure that there is enough salt. The masala should be just a bit salty as it will settle after pickling.
    6. Now mix 2-3 tbsp of mustard oil into the masala so that it is just damp. This is an optional step but helps in ensuring that the stuffing does not spill out.
  4. Making the Bharwan Lal Mirch ka Achaar
    1. Gently stuff each red chilli with the masala till it is well packed. I gently shook off any extra masala.
    2. When all the red chillies are stuffed, transfer them into a completely dry glass/ceramic bottle or bowl. Use a shallow one otherwise you will need plenty of oil to cover the chillies completely.

    3. Now pour the mustard oil onto the stuffed red chillies so that the chillies are completely immersed.
    4. If possible, place these chillies in sunlight for 3 to 4 days.
      Or
      Let them pickle for a week or two.
    5. Enjoy the Bharwan Lal Mirch ka Achaar with parathas or dal-chawal.

UP Style Bharwan Lal Mirch Ka Achaar

I am taking this delicious recipe to the 120th Foodie Monday Blog Hop, where winter recipes rule the roost this week. To see the winter recipes contributed by my fellow bloggers, visit the Pinterest page by clicking on the logo below:

 

Mammidikaya Mukkalu | Mammidikaya Mukkala Pachadi

Mammidikaya Mukkalu or Quick Mango Pickle
Mammidikaya Mukkalu or Quick Mango Pickle

Well, summers is the season to make pickles such as Avakai, Magai, Thokkudu Pachadi and many more. However, these can be eaten only 2-3 weeks after making them. So as soon as I spot the first raw mangoes in summer, I make Mammidikaya Mukkalu. I call it a temporary pickle because its shelf life is about 4 weeks. I also call it a temporary pickle because it rarely lasts beyond a few days. Being the first pickle of the summer, my family and friends normally polish it off within the first week. 🙂

This recipe for Mammidikaya Mukkalu is for you, Sushma and Priyanka!

How to Make Mammidikaya Mukkalu

Ingredients

  1. Raw Mangoes – 1 Kg
  2. Chilli Powder – 100 gms
  3. Mustard Seeds/Rai – 100 gms
  4. Fenugreek Seeds/Methi – 2 tbsp
  5. Salt to Taste (about 75 Gms)
  6. Turmeric – 1 tsp
  7. Sesame Oil – 100 ml

Method

  1. Roast fenugreek seeds till they start to change colour.
  2. Let the fenugreek seeds cool completely.
  3. Grind fenugreek seeds to a fine powder.
  4. Grind mustard seeds to a fine powder.
  5. Heat sesame oil to smoking point and let it cool completely.
  6. Clean the mangoes with a dry soft cloth.
  7. Cut the mango into small 1/2″ pieces.
  8. In a large dry vessel, mix together mustard powder, fenugreek powder, chilli powder, salt, turmeric and mango pieces.
  9. Add the cooled sesame oil and mix well.
  10. Store in an air-tight glass or ceramic jar.
  11. Use after 2 days.

This easy to make pickle is an awesome side dish to curd rice or mudda pappu-annam or mammidikaya pappu and rice.

Tips

  • Mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will be spoilt.
  • I cannot emphasize enough that everything must be dry.
  • Ensure that the fenugreek seeds are completely cooled before powdering them.
  • Ensure that the oil is completely cold before adding it to the pickle.

If you add hot ingredients, the water vapour they release is enough to spoil the pickle. 🙁