Red Chilli Pickle : If you love adding a spicy kick to your meals, this stuffed red chilli pickle is a must-try! Packed with bold flavors, this pickle stays fresh for years and enhances the taste of dal, sabzi, or even plain rice. With the right ingredients and method, you can easily prepare this delicious bharwa lal mirch ka achar at home.
Ingredients for Stuffed Red Chilli Pickle
250g thick red chillies (pickling variety)
1 cup mustard oil
2 lemons (juiced)
Salt (to taste)
4 tbsp black mustard seeds (coarsely ground)
2 tbsp fennel seeds (saunf)
2 tbsp fenugreek seeds (methi dana)
2 tbsp cumin seeds (jeera)
1 tbsp black peppercorns
1 tbsp carom seeds (ajwain)
1 tbsp black salt
1 tbsp turmeric powder
2 pinches asafoetida (hing)
Step-by-Step Recipe
Step 1: Prepare the Chillies
Wash the red chillies and dry them in sunlight for 2-3 hours to remove moisture.
Slit them lengthwise, remove seeds (keep some aside for extra spice), and set aside.
Step 2: Roast & Grind Whole Spices
Dry roast fennel, fenugreek, cumin, black pepper, and carom seeds for 2 minutes on low heat.
Let them cool, then coarsely grind them in a mixer.
Mix in salt, black salt, turmeric, and asafoetida.
Step 3: Prepare the Stuffing
Combine the ground spices with crushed black mustard seeds and lemon juice.
Add 2 tbsp hot mustard oil and mix well.
Stuff each chilli generously with this mixture.
Step 4: Preserve in Oil
Heat mustard oil until smoky, then let it cool.
Dip each stuffed chilli in the oil and place them in an airtight glass jar.
Pour remaining oil and spices over the top.
Seal the jar and keep it in sunlight for 3-4 days to mature.
Why This Pickle is Special?
Long shelf life – Stays fresh for years if stored properly.
Bursting with flavors – A perfect balance of spicy, tangy, and aromatic tastes.
Versatile pairing – Complements curries, parathas, and rice dishes.
Pro Tips for Best Results
Use thick, fresh red chillies for better texture.
Sterilize the jar before storing to prevent spoilage.
Shake the jar daily for even marination.