Stuffed Red Chili Pickle (Lal Mirch ka Bharwa Achar) is very popular in Uttar Pradesh and is made mostly during winter because this kind of thick red chili is available mostly during winter.
This chili pickle is not easily available in markets, So if you want to try something unique pickle recipe to sooth your taste buds, I would recommend to make it at home and you are sure that there are no added preservatives or colors.
My Mom’s Recipe:
Stuffed Red Chili Pickle is very close to my heart as this always reminds me of my childhood days, where my mom used to serve it along with the Tehri. She Usually makes vast variety of food, but specially for Saturday’s she sticks to her ritual where she makes Tehri for us and serve it with this stuffed red chili pickle, curd and papad.
So here I am sharing my mom’s best Stuffed Red Chili Pickle (Lal Mirch ka Bharwa Achar). It is a traditional hot, spicy, and tangy North Indian pickle made using thick red chilies and Indian spices.
The Preparation is quite similar to the recently published Red Chili Pickle (Lal Mirch Ka Achar). In this recipe the stuffing process is little different. The stem of red chilies are removed from the back side and then the prepared masala is stuffed inside with the help of a chopstick without making any slit.
I still remember when mummy was asking me if I have any dried out sketch pen so that she can use the back side of it to stuff the spice mix in the chili.
After you make this red chili pickle, place the jar by a window or in patio so that it gets sunlight and let it sit for 3-4 days before eating it. Shake it once a day so that the oil coats all the chili.
Want to try some more homemade pickle recipes, then here are some of my favorites listed below.
Do try other recipes :
- Red Chili Pickle (Lal Mirch Ka Achar)
- Instant Green Chili Pickle
- Stuffed Green Chili Pickle
- Sirke Wala Pyaz
- Punjabi Mango Pickle
- Gajar Mooli Ka Achar
- Lemon Pickle
Preparation Time: 15mins ∏ Cooking Time: 5mins(+Resting Time) ∏ Servings: 20-25 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Stuffed Red Chili Pickle:
Step1: Wash and dry red chilies (the chilies must be dry, use a paper towel if needed). Once it is completely dry remove the head of the chilis.
Step2: Heat a skillet or pan on low-medium heat, add 1 tablespoon fenugreek seed, 3 tablespoon fennel seeds (saunf), 3 tablespoon cumin seeds, 5-6 tablespoon coriander seeds, and dry-toast until fragrant.
Step3: It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.
Step4: Once cooled down, grind it to a coarse powder.
Step5: In the same pan take 3-4 tablespoon yellow and black mustard seed (sarso) and dry-toast for 1-2 minutes. (You may choose anyone or both).
Step6: Once cooled, grind to a coarse powder using a grinder, spice mill or mortar pestle. Transfer and keep aside.
Step7: Now take around 2 tablespoon carom seeds (ajwain) and dry roast for 2 minutes on low flame. Once done transfer to a plate.
Step8: Heat the mustard oil in a pan over high heat until it is almost smoking, then remove from the heat and let it cool slightly.
Step9: In a plate, add the ground spice mix, powdered mustard, 2 tablespoon amchur powder, 2 tablespoon salt (or as per taste), 1/8 teaspoon asafetida (hing), 1 tablespoon nigella seeds and roasted ajwain. Mix well.
Step10: Add half of the warm mustard oil and mix the spices well.
Step11: Mix everything well so that spice mix becomes moist. Taste and adjust the salt accordingly.
Step12: Stuff the masala into each red chili till it is well packed, try pushing the stuffing using the chopstick or any thick wooden dowel. If you find it little time consuming, alternatively you may make a horizontal slit in the chili and stuff the spice mix.
Step13: Same way stuff the remaining chilies.
Step14: Transfer it to a dry glass jar and pour the remaining mustard oil onto the stuffed red chilies so that the chilies are completely immersed. Close the jar tightly and place in sunlight for 3 to 4 days.
Step15: Enjoy stuffed red chili pickle with your meal!
- Make sure to use good quality mustard oil for the authentic flavor.
- Instead of dry-toast seeds, you may keep them under the sun for 2-3 hours to remove any moisture.
- Wash and completely dry the red chilies before using or alternatively keep it under Sun for a couple of hours.
- In the entire process make sure to use a glass bowl or jar. Steel utensils can make the achaar rancid.
- Store in glass or ceramic jar, also make sure the jar is completely dry with no moisture.
Preparing this chilies, your kitchen must have been filled with such a delicious smell of all the spices. Reading your blog post, I almost feel like being back in the streets of little India in Singapore. 😍 (Unfortunately, it’s the closest I’ve come to India up to now, hopefully that will change in the future)