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. 🙂

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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

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

Aruna

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Accompaniment, Sides

Cuisine Indian, Uttar Pradesh, Vegan, Vegetarian

Servings 0

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

• Heat the mustard oil to smoking point and let it cool completely to room temperature.

Getting the Chillies Ready

• 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. 
• Set aside.

Making the Masala

• 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.

Making the Bharwan Lal Mirch ka Achaar

• 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.

Keyword Bharwan Lal Mirch ka Achaar, Lal Mirchi ka Achar, Mirch ka Achar, Mirchi ka Achar, Stuffed Red Chilly Pickle

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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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.
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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.
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3. Making the Stuffing
   1. Combine the rai, saunf, and methi powders.
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   2. Mix well.
   3. Add haldi, amchur, hing, and salt.
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   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.
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   3. Now pour the mustard oil onto the stuffed red chillies so that the chillies are completely immersed.
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   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.

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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:

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