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