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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
mins
Cook Time
20
mins
Total Time
40
mins
Course
Accompaniment, Sides
Cuisine
Indian, Uttar Pradesh, Vegan, Vegetarian
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
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