This the recipe for Bharwan Lal Mirch ka Achaar, a Stuffed Red Chilly Pickle from Uttar Pradesh. It is a great accompaniment for parathas.
Heat the mustard oil to smoking point and let it cool completely to room temperature.
Dry the red chillies well for 1-2 hours to ensure there is no dampness at all.
Remove the stalk and top of the red chilli.
Make a long vertical slit in the the red chillies.
Mix Rai, Saunf, and Methi powders.
Add turmeric, amchur, asafoetida, and salt.
Add 2-3 tbsp mustard oil so that the masala mix becomes moist.
Stuff the masala into each red chilli till it is well packed.
Transfer the stuffed red chillies into a completely dry glass/ceramic bottle or bowl.
Pour the mustard oil onto the stuffed red chillies so that the chillies are completely immersed.
If possible, place these chillies in sunlight for 3 to 4 days.
Enjoy with parathas.