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.