Bharwan Lal Mirch ka Achar
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.
Servings: 1 kg
Ingredients
- 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
Instructions
- 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 chili and set aside.
- Once all chilies 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.
Notes
- 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.