📝 About This Recipe
This iconic North Indian pickle, traditionally known as 'Bharwan Lal Mirch Ka Achaar', features thick, succulent red chilies stuffed with a robust, tangy spice blend. Each chili becomes a vessel for a complex symphony of mustard, fennel, and amchur, preserved in the golden warmth of pungent mustard oil. It is a labor of love that captures the essence of an Indian summer, bringing a burst of fiery, sour, and savory flavor to any meal it accompanies.
🥗 Ingredients
The Chilies
- 500 grams Fresh Red Chilies (Large, thick-skinned variety like Bhavnagri or Banarasi)
The Masala Stuffing
- 4 tablespoons Fennel Seeds (Saunf) (Coarsely ground)
- 6 tablespoons Yellow Mustard Seeds (Rai Kuria) (Crushed or ground into a coarse meal)
- 1 tablespoon Fenugreek Seeds (Methi) (Lightly toasted and ground)
- 2 tablespoons Cumin Seeds (Jeera) (Dry roasted and ground)
- 4 tablespoons Dry Mango Powder (Amchur) (Provides the essential tang)
- 1.5 tablespoons Turmeric Powder (Haldi)
- 1 tablespoon Kashmiri Red Chili Powder (Mainly for a vibrant red color)
- 1 teaspoon Nigella Seeds (Kalonji) (Keep whole)
- 1/2 teaspoon Asafoetida (Hing) (Strong variety preferred)
- 3 tablespoons Salt (Or to taste; salt acts as a preservative)
- 1 teaspoon Black Salt (Kala Namak) (For an earthy depth)
The Preservation Medium
- 2 cups Mustard Oil (Pure, cold-pressed for authentic flavor)
- 2 tablespoons Lemon Juice (Helps bind the stuffing)
👨🍳 Instructions
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1
Wash the red chilies thoroughly and pat them completely dry with a clean kitchen towel. It is crucial that no moisture remains, as water will cause the pickle to spoil.
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2
Spread the chilies on a tray and leave them in direct sunlight for 3-4 hours to slightly wilt them. This makes them pliable and easier to stuff without cracking.
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3
In a heavy-bottomed pan, dry roast the fennel seeds, cumin, and fenugreek seeds over low heat for 2 minutes until fragrant. Allow them to cool.
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4
Coarsely grind the roasted seeds along with the mustard seeds. Do not turn them into a fine powder; a gritty texture is traditional and desirable.
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5
In a large mixing bowl, combine the ground spices with amchur, turmeric, Kashmiri chili powder, nigella seeds, hing, salt, and black salt.
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6
Heat 1/2 cup of mustard oil in a small pan until it reaches its smoking point. Switch off the heat and let it cool slightly until warm.
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7
Pour the warm oil and the lemon juice into the dry spice mixture. Mix well with a spoon until the masala feels like damp sand.
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8
Prepare the chilies: Remove the green stems. Use a small knife to make a vertical slit from the top to just above the tip, or use the handle of a spoon to scoop out the seeds from the top if you prefer keeping the chili whole.
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9
Carefully stuff each chili with the prepared masala. Press the stuffing firmly inside with your thumb or the back of a spoon to ensure it is packed to the brim.
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10
Heat the remaining 1.5 cups of mustard oil to smoking point, then let it cool completely to room temperature.
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11
Dip each stuffed chili into the cooled oil and arrange them neatly in a sterilized, dry glass jar.
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12
Pour the remaining cooled mustard oil over the chilies in the jar. Ensure the chilies are almost entirely submerged to prevent mold.
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13
Cover the mouth of the jar with a thin muslin cloth and secure it with a string. Place the jar in a sunny spot for 6-8 days.
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14
Shake the jar gently every day to redistribute the oil and spices. After a week, the chilies will soften and the flavors will mature. Replace the cloth with a tight lid.
💡 Chef's Tips
Ensure all utensils, jars, and your hands are bone-dry throughout the process; moisture is the enemy of pickling. If you find the mustard oil too pungent, heating it to the smoking point and then cooling it mellows the 'bite' significantly. For a tangier pickle, you can add a tablespoon of white vinegar to the oil before pouring it into the jar. If the chilies are very spicy, you can remove the pith and seeds before stuffing to reduce the heat level. Store the finished pickle in a cool, dark place; it will stay fresh for up to a year if handled with dry spoons.
🍽️ Serving Suggestions
Serve a single stuffed chili alongside a warm Aloo Paratha and a dollop of fresh yogurt. Pair with classic Dal-Chawal (lentils and rice) to add a punch of flavor and heat. Enjoy with Mathri (savory crackers) and a cup of Masala Chai for a traditional Indian snack. Chop a small piece of the pickled chili and mix it into a wrap or sandwich for an Indo-fusion kick. Use the leftover flavored oil from the jar to drizzle over steamed vegetables or sautéed potatoes.