Bharwan Lal Mirch ka Achar or stuffed Red Chili Pickle is made in winter using fresh red chilies. Usually this chili is available in the month of February.
I have a confession to make, I am not really a pickle person. Look, there I said it!
Sometimes when I see people going crazy over pickle, I am forced look within and figure out why I don’t like them. It’s not as if I hate them but I really never felt any craving to eat pickle. I also don’t mean to imply that I don’t enjoy them, I do but only occasionally and the pickle needs to be really worth.
I am rarely impressed with store bought ones, few that I have liked over the years are made by my mom (like mango pickle, hing ka achar and nimbu ka achar). I am inclined to like a chili pickle more than any. Don’t know why!
One of my most favorite pickle which I always, always do try out if it’s available is Stuffed Red Chili Pickle.
Recently, in our society, I got to know that this is the season of fresh red chilli and the best time to pickle it obviously. Maheshwari aunty from the society, a self-proclaimed expert in various types of recipes and cuisines, was more than happy to teach me.
Here is the recipe and if the chillies are still available, then do pickle them and do share why you think I like them so much.
Bharwan Lal Mirch ka Achar
- 1 kg big red chilies
- 350 gram coriander seeds dhania seeds
- 350 gram fennel seeds saunf
- 50 gram fenugreek seeds methi dana
- 50 gram dry mango powder amchoor
- 50 gram split mustard seeds rai ki dal
- 100 gram salt
- 1 tsp asafetida hing
- 1 tsp turmeric powder haldi
- 1 tsp red chili powder
- 2 tbsp mustard oil for tempering
- mustard oil soaking & dipping the pickle
- Wash and completely dry red chilies using a kitchen clot. Slit them lengthwise, so that we can stuff the spices inside, without cutting through.
- Dry roast fenugreek seeds and allow to cool. Transfer to a spice jar of your grinder. Add coriander and fennel seeds. Grind them together into a fine powder.
- Mix this ground powder along with all other spices and 2 tablespoons of mustard oil in a bowl. The stuffing is ready. Stuff generous amount of spice mixture in each slit chilli and set aside.
- Once all chillies are stuffed, place them into a glass or ceramic jar. Add any remaining spice mixture. You can press them down also a little if you like. Pour mustard oil till about ¾ of the jar. Allow the pickle to ferment for 3-4 days. Enjoy when ready.
- Once the pickles softens, you may feel that oil is lesser and you can pour more oil.
- We prefer mustard oil but if you don’t then go ahead and use any oil of your choice.