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Making Bharwa Mirch Achar (Stuffed Chilli Pickle) at home is a traditional art that adds a spicy, tangy punch to any Indian meal. Whether you use large red winter chillies or thick green ones, the secret lies in the coarse spice blend and sun-maturation.
Homemade Bharwa Mirch Achar Recipe
This recipe works for both Red and Green large chillies.
Ingredient Quantity
Large Chillies (Red or Green) 1 kg
Mustard Oil (Sarson ka tel) 500 ml to 1 litre
Fennel Seeds (Saunf) 125g
Mustard Seeds (Rai/Sarson) 125g
Fenugreek Seeds (Methi) 35g
Turmeric & Salt 1 tsp & 300g (to taste)
Amchoor (Dry Mango Powder) 100g to 200g
Hing (Asafoetida) & Kalonji ¼ tsp each
Step-by-Step Instructions:
Prep the Chillies: Wash and thoroughly dry the chillies. Slit them lengthwise or remove the crown to hollow them out.
Roast & Grind Spices: Lightly dry-roast fennel, mustard, and fenugreek seeds until aromatic. Coarsely grind them and mix with amchoor, turmeric, salt, and hing.
Oil Preparation: Heat mustard oil until it reaches its smoking point, then let it cool completely. This removes moisture and pungent bitterness.
Stuffing: Mix 2-3 tbsp of the cooled oil into the spice mix to moisten it. Tightly stuff this masala into each chilli.
Curing: Arrange chillies in a sterilized glass jar and pour the remaining oil until they are covered.
Sun-Drying: Cover the jar with a muslin cloth and place in direct sunlight for 7-15 days. #BharwaMirch #HomemadeAchar #PicklePerfect #DesiTadka #IndianPickle #SpiceUpYourLife #FoodGasm #TraditionalRecipes #MirchiKaAchar