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 the Indian State of Uttar Pradesh. The pickle masala (spice mix) is freshly prepared and stuffed into slit red chilies , thereafter 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 meal. The recipe is vegan, onion-garlic free, very simple and easy to follow. Make this Winter pickle before the red chilies disappear from the markets and enjoy it whole year round.

                   

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 :)

                   

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 sourness from amchur (dry raw mango powder) 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. 

What goes into my version of Bharvaan Lal Mirch Ka Achar ? The Ingredients:

• Large Red Chilies : Use the big plum red chilies which are easily available during winter season in Indian markets, especially in the North India. This chili variety is less hot compared to other chili varieties. Use bright red colored, fresh chilies without any blemishes and wrinkled skin for best results.
• Mustard Oil: This pickle is traditionally made in mustard oil and i would recommend using it only if you are looking for the authentic taste. However, if you are not adapted to the pungent taste and aroma of mustard oil, you may using other neutral cooking oil. groundnut oil works well for making pickles.
• Fennel Seeds: Crushed fennel seeds or powdered saunf is used in the pickle masala which lends a lovely aroma and mildly sweet taste to the pickle which balances the sour, pungent and spicy flavors of the pickle.
• Dry Raw Mango Powder:  Amchur powder or the dry raw mango powder lends a lovely tangy taste to the pickle. There is no substitute to it in this pickle. One may add lemon juice instead but then the shelf life of the pickle will be very less.
• Mustard seed dal : I have used skinned and split mustard seed dal that is typically used for making pickles. It is easily available in Indian grocery shops. In case you are not able to source it, simply grind some mustard seeds and use them.
• Methi dana / powdered Fenu Greek seeds :  Powdered fenu greek seeds are added in little quantity to the pickle. It does not make the pickle bitter, but gives a typical taste to the pickle. I would highly recommend not skipping it.
• Turmeric Powder: Haldi or turmeric powder is used in the pickle masala, which gives a lovely color to the pickle.
• Asafoetida / Hing : Asafoetida or Hing us used in almost all Indian pickles. It not only aids in digestion but also lends a lovely flavor to the pickle. For a gluten-free version, skip its use.          *(Hing or asafoetida as such does not have gluten but the machines in which it is processed may have traces of wheat flour).
• Salt to taste:

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.

                                              

Dietary Notes:

• Vegetarian Pickle
• Side dish
• Vegan dish
• Satvik / Jain Recipe / Onion Garlic Free
• Winter Pickle
• North Indian Recipe

Shelf Life: 

• The pickle stays good for about 6 months at room temperature and about a year or so, upon refrigeration in an air tight container.
• 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.

Related Event:

This is an old post that i had published in 2018. Today, i have updated the post with new pics and written content, the recipe remains unchanged though. I have many such old posts where i feel the photography is dull or the recipe is not up to the mark (at times we keep on changing our own recipes to make it a better version of it). Such posts need to be updated. All thanks to my dear friend and a fellow blogger Renu, who came up with a Facebook gourmet group, Foodies_redoing Old posts, wherein a group of passionate food bloggers can update their old posts with new photographs and written content fortnightly. This is my 28th entry into the event (05th February). 

  Preparation Time: 20 minutes

  Cooking Time: 5-7 minutes

  

  Ingredients: measurement used 1 cup = 240 ml

• 150 grams large red chilies about 10-12 in number
• 1/4 cup crushed fennel seeds /saunf
• 1/4 cup powdered fenu greek seeds / methi dana
• 1/4 cup mustard oil 
• 1/4 cup dried mango powder (amchur powder)
• 1/4 cup skinned and halved mustard seed dal (can use powdered mustard seeds instead)
• 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 plum 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 .
• The pickle stays good for about 6 months at room temperature and about a year or so, on refrigeration in an air tight container.
• 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.

Would love to hear from you !

I hope you would love trying out this lip smacking bharvan lal mirch achar, a Winter pickle from the Indian state of Uttar Pradesh. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right ! 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

For more Pickle Recipes , do check out the following from this blog

• Instant lemon Pickle (oil free recipe)
  

                                          

• Amla Pickle

• Spicy Green Chili Pickle

• Fresh Turmeric Pickle
  

• Spicy Raw Mango Pickle