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Sunday, 4 February 2018

Bharvaan Lal Mirch Ka Achar / Stuffed Red Chili Pickle Recipe


Bharvaan Lal Mirch ka Achar or the stuffed red chili pickle is a traditional and popular pickle recipe from Indian State of Uttar Pradesh. The pickle masala (spice mix) is freshly prepared and stuffed into slit red chillies , mustard oil is added to the jar of stuffed chilies and the pickle is kept in Sun for about 8-10 days . The result is a lip-smacking condiment which can be served alongside the meals.


Big plum red chilies are used in this pickle which are less hot compared to other chilly varieties. This North Indian red chili pickle is generally made during winters when the Indian markets are flooded with this variety of chili. Bharvan lal mirch ka achar recipe is simple and easy to follow and the pickle can be served with any flat bread or rice . The pickle has a good shelf life of about 6 months at room temperature in a dry , air tight glass container , provided it lasts until then :)


Stuffed red chili pickle was on my to do list since the time my dear friend and fellow blogger Aruna Panangipally posted it on her blog. Click here for the original recipe. I have followed her recipe , just made a few changes, and the pickle turned out to be a great hit at my place and i made it thrice in this 1 month .
                                               

The pickle is mildly spiced, it has prominent pungent flavors and heat from the mustard oil and powdered mustard seeds, mild sweet taste and aroma from the fennel seeds, the required tanginess of amchur which balances all the other flavors , all and all , a very flavorful pickle and a must try recipe if you love pickles. I made this pickle last month and it laid in my drafts waiting for its chance to be published. Finally today , it found its way on my blog. If you are looking for more winter pickle recipes , do check my posts on , Amla Pickle , Green Chili Pickle , Instant Lemon Pickle .


  February is the season of love , it is the season of spring blossoms , a season when fresh colorful vegetables and fruits are in abundance . Taking this into account , we girls of #FoodieMondayBlogHop are celebrating #SeasonOfRed as our theme for #130th week of bloghop and this delicious stuffed red chilli pickle recipe is my contribution towards this theme. Do check out my fellow blogger posts as well on this theme for some innovative recipes.

                                              

  Preparation Time: 20 minutes
  Cooking Time: 5-7 minutes
  
  Ingredients:
  • 150 grams large red chilies about 10-12 in number
  • 1/4 cup crushed fennel seeds /saunf
  • 1/4 cup powdered fenugreek seeds / methi dana
  • 1/4 cup mustard oil 
  • 1/4 cup dried mango powder (amchur powder)
  • 1/4 cup mustard powder ( i have used skinned and halved mustard seeds)
  • 1 1/2 tablespoon turmeric powder
  • 1/2 tablespoon asafoetida/ hing
  • 3 tablespoon salt or as per taste



Method:


  1. Thoroughly wash the big red chilies . Wipe them with a dry kitchen towel. Now allow the chilies to sit in the Sun for sometime so that there is no moisture left . Once the chilies are dry, trim the stems , slit the chilies , taking care not to cut right through them. You may even cut the chilies into 2-3 pieces and then slit them ( as i have done ) , for the ease of serving. Scoop out the inner flesh and seeds and discard them.

                 
 2.  In a bowl take the mustard powder , powdered fenugreek seeds and crushed fennel seeds. Mix them.




 3. To it add the remaining spices, dry mango powder, turmeric powder, salt , and  asafoetida. Mix all the spices very well. Our pickle masala is ready.


4. Heat the mustard oil in a wok until it reaches to smoking point. Put off the flame.


 5. Add little oil to the spice mix or the pickle masala to make a thick paste which will ease in stuffing the spice mix into the chilies. Now stuff this masala inside each chili individually.



 6. Arrange the stuffed chilies inside a clean , dry glass jar or container. Now pour the remaining mustard oil over the stuffed red chilies. Press the chilies down with the back of a dry spatula, so that the oil layer covers all the chili pieces. Close the lid of the pickle and allow the jar to sit in Sun for a week or 10 days before serving the pickle.


                             

 7. Serve the delicious stuffed red chili pickle with any flat bread or rice of your choice. Here i have served it with Methi Paratha.

                               
                           
Recipe Notes:

  • Use good quality big red chilies which are fresh and blemish free.
  • You may wear disposable hand gloves or coat your hands with oil while slitting the chilies and scooping out the flesh and seeds of the chilies, to avoid the burning sensation of your hands .
  • Make sure the chilies are thoroughly dry before making the pickle to ensure it has a good shelf life.
  • You may serve the pickle immediate after it is made , but ageing (keeping the pickle jar in Sun) brings out all the flavors very well and also make the chilies soft.
  • While the pickle is in Sun for a week , make sure you lightly shake the jar so that oil coats very the chilies well.
  •  The pickle should always have a layer of oil above it to ensure it lasts long in good condition , so after each serving, press the pickle down in the jar so that the oil layer coats the pickle . This serves as a best preservation for pickles .
  • Always use a clean dry spoon to serve the pickle and tighten the lid after use.


  I hope you would love to try out this delicious winter pickle for yourself. If you do so, feel free to share your feedback with us. Follow me on #Facebook , #Instagram , #Twitter and #Google+ for more recipes and new updates. 

For more red color recipes, do check my posts on:

                        
                                    

                                    


                                   

                                   


18 comments :

  1. I just made this pickle using the big red chillies I picked up in Ahmedabad.   Love it to bits! Your version looks droolworthy. :)

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    Replies
    1. This pickle is a hit at my place too Priya..thank you :)

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  2. This is my favourite Poonam!I love this with almost anything including the South Indian curd rice!

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    1. Yes Amrita this pickle goes well with almost everything..curd rice compliments it very well ..thank you :)

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  3. I've yet to make this pickle with red chilis... it looks really good.

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    1. This pickle is really very tempting di..do give it a try 😃

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  4. I so love this bharva lal mirch ka achar...I never made pickles except instant carrot pickles...this I would love to try Poonam :) Thanks for share

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    Replies
    1. Do try out dear Waagmi..i am sure you will love this :)

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  5. You're brilliant girl - to me, you are the real Annapurna - well-versed with all cuisines  

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    1. You are very kind and generous with your comments dear Ravneet..thank you so much for this lovely feedback :)

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  6. This pickle sounds really interesting and the pics are stunning!

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  7. Super tempting achar Poonam. Awesome share and lovely click 👌

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  8. Wow..look at the color. Wish i was your neighbour

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    Replies
    1. Awee..thank you Seema..I too wish we could sare our goodies with each other

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