lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar with detailed photo and video recipe. an easy and spicy stuffed pickle recipe made with thick red chillies. it is a popular stuffed pickle from rajasthani cuisine known for its hot and spicy taste combination. this pickle is an ideal condiment or taste enhancer which can be served with roti, paratha or even with dal rice.
i am not a huge fan of pickle recipes, to be honest. even though i have posted quite a few pickle recipes till now, i have always preferred to have something less spicy. having said that, i make these kinds of pickles quite often. my husband just loves it and he likes it with paratha or dal rice combination. his personal favourite is simple mango pickle or midi uppinakayi (in kannada), but he likes to mix and match and like variations. the other favourite is stuffed or bharwa pickles. he likes the same masala in bitter gourd, okra, chillies and even the eggplant based ones. basically i make the masala or spice mix in bulk and use it whenever i have to prepare either one of these. you may very well do the same in your house too.
furthermore, i would like to highlight some more tips, suggestions and variations to stuffed red chilli pickle. firstly, try to get a juicy, thick, fresh and tender red chilli for such pickle recipes. you may notice the bright red colour while shopping and that should be the ideal for this recipe. secondly, as the chillies are rested and aged, the taste of the pickle improves. hence once the stuffing is done, store it for a minimum of 7 days till it is used. lastly, the spice mix used in this recipe can be used for other vegetable-based stuffed pickle. my personal recommendation is brinjal pickle, but you may choose as per your choice.
finally, do visit my other detailed pickle recipes collection with this post of lal mirch ka achar. it mainly includes my other detailed recipes like nimbu ka achar, gajar mooli ka achar, sirka pyaz, carrot pickle, red chilli pickle, tomato thokku, garlic pickle, mango pickle, chilli pickle, tomato pickle. further to these i would also like to mention my other recipe categories like,
lal mirch ka achar video recipe:
recipe card for stuffed red chilli pickle recipe:
lal mirch ka achar | stuffed red chilli pickle | lal mirch ka bharwa achar
Ingredients
- 20 red chilli
- ¼ cup mustard seeds
- ¼ cup fennel / saunf
- ¼ cumin / jeera
- 1 tbsp methi / fenugreek
- 1 tsp kalonji seeds
- 2 tbsp amchur
- 1 tsp turmeric
- 2 tbsp salt
- ½ tsp hing / asafoetida
- 2 tbsp vinegar
- 1 cup mustard oil
Instructions
- firstly, take 20 red chilli and remove the head. wipe off the chilli clean to remove any dirt or moisture.
- slit the chilli and deseed it. removing seeds are completely optional. keep aside.
- in a pan take ¼ cup mustard seeds, ¼ cup fennel, ¼ cumin and 1 tbsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool completely and blend to a coarse powder.
- transfer the masala mix to a small bowl.
- add 1 tsp kalonji seeds, 2 tbsp amchur, 1 tsp turmeric, 2 tbsp salt and ½ tsp hing.
- further, add 2 tbsp vinegar and mix well until all the spices are well combined.
- stuff the prepared pickle masala into the chilli.
- place the stuffed chilli into large glass jar. keep aside.
- heat 1 cup mustard oil until it turns smokey.
- cool the oil completely, and pour over the stuffed chilli.
- shake well making sure the oil is well coated to all the chilli.
- cover and sundry for at least 7 days or until chilli softens completely.
- finally, enjoy stuffed red chilli pickle with roti.
Nutrition
how to make lal mirch ka achar with step by step photo:
- firstly, take 20 red chilli and remove the head. wipe off the chilli clean to remove any dirt or moisture.
- slit the chilli and deseed it. removing seeds are completely optional. keep aside.
- in a pan take ¼ cup mustard seeds, ¼ cup fennel, ¼ cumin and 1 tbsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool completely and blend to a coarse powder.
- transfer the masala mix to a small bowl.
- add 1 tsp kalonji seeds, 2 tbsp amchur, 1 tsp turmeric, 2 tbsp salt and ½ tsp hing.
- further, add 2 tbsp vinegar and mix well until all the spices are well combined.
- stuff the prepared pickle masala into the chilli.
- place the stuffed chilli into large glass jar. also, add leftover masala mix. keep aside.
- heat 1 cup mustard oil until it turns smokey.
- cool the oil completely, and pour over the stuffed chilli.
- shake well making sure the oil is well coated to all the chilli.
- cover and sundry for at least 7 days or until chilli softens completely.
- finally, enjoy stuffed red chilli pickle with roti.
notes:
- firstly, make sure to stuff the masala into chilli well. as it will enhance the flavour.
- also, using mustard oil.
- you can alternatively cut the chilli into small pieces if you are not comfortable having the whole.
- finally, stuffed red chilli pickle recipe tastes great when prepared spicy.