Make a vibrant and spicy Bharwa Lal Mirch ka Achar by stuffing fresh, thick red chillies with a tangy, aromatic spice blend. This traditional North Indian pickle stores well for a year when submerged in mustard oil.

Key IngredientsChillies:

250g thick/large red chillies (freshest available)
Spices: 4 tbsp fennel seeds (saunf),
2 tbsp black mustard seeds (rai),
1 tbsp fenugreek seeds (methi dana),
1 tsp carom seeds (ajwain)
Flavor enhancers: 4 tbsp dry mango powder (amchur),
1 tbsp turmeric,
2 tsp asafoetida (hing), and salt to taste
Oil: 1 to 1.5 cups mustard oil

Step-by-Step Instructions for this tangy bharva Chillies pickle:

Wash the chillies thoroughly and dry them completely in the sun for 1-2 hours to remove all moisture. Carefully slit one side of each chilli vertically, but keep the ends intact. Scoop out and discard the seeds and pith if you prefer a milder pickle (or keep them if you like it extra hot).

Dry roast and grind: In a pan on low heat, dry roast the fennel, mustard, fenugreek, and carom seeds separately until fragrant. Let them cool, then grind them into a slightly coarse powder.

Make the stuffing: In a mixing bowl, combine the ground spices with the amchur, turmeric, hing, and salt. Add 2-3 tablespoons of mustard oil to bind the spices into a crumbly, moist mixture.

Stuff the chillies: Firmly stuff the spice mixture into the cavity of each red chilli.

Jar and soak: Place the stuffed chillies tightly in a clean, dry, sterilized glass jar. Heat the rest of the mustard oil to a smoking point, let it cool completely, and pour it over the chillies until they are fully submerged.

Maturity: Cover the jar with a clean cloth or a tight lid, and place it in direct sunlight for 3 to 5 days. The chillies will soften and absorb the flavors.