Recipe- Most Popular Stuffed Red Chilli Pickle

Stuffed Red Chili Pickle / Laal Mirch ka bharwa achar is among the most popular and traditional pickles. It is also very popular as Banarasi or Patna Laal Mirch ka achar. During winter we get very good quality of red chilies for making pickles. This pickle is prepared by making a spicy tangy masala mix and then chilies are either slit lengthwise and then stuffed or the top crown is removed and then the spice mix is stuffed or pushed with the help of a small spoon.

Try using mature red chilies for making this pickle . In India we get thick red chilies but here we can’t get that thick chili so I made with normal sized red chilies. If done properly this pickle easily stays for years or can say stays good till it last. The spices used are the same as we add in mango pickle just the ratio differs.

Ingredients

1/2 kg Fresh Red Chilies / lal mirch
100 gm Mango powder / amchoor
50 gm fenugreek seeds / methidana
75 gm Mustard seeds / Rai
50 gm Salt / namak
50 gm Black Salt / kala Namak
50 gms Fennel seeds / saunf
50 gms Carom seeds / ajwain
50 gms Turmeric / haldi
50 gms Red Chili Powder / lal mich powder
20 gm Onion Seeds / kalonji
2 tsp Asafoetida / hing
125 ml Mustard oil

Method

* Wash the chilies with water and then wipe them well.

* Remove the crown from all the chilies and then spread on a cloth and put in sunlight form an hours so all the water dries up completely.

* First sun dry fennel,Mustard, Fenugreek seeds,ajwain and cumin seeds for a day or slightly dry roast to remove the moisture.

* Now grind all to make a coarse powder.

* Take a bowl and add the ground powder and now add all the remaining powders in it and mix well.

* Heat te Mustard oil to a smoking point and then let it come to room temperature.

* Add oil in the spice mix and mix well. The prepared spice mix should look like a soft dough so add oil accordingly.

* Slit the chilies from the center on one side and keep aside.

* Now take some spice mixture and stuff tightly in each chili . Same way stuff all the chili with the masala and keep in a large plate.

* Heat about a cup of mustard il and then let it cool down completely.

* Pour about 1/2 tsp oil over each chili with a spoon ,take care that the masala will not come out from the stuffed chilies.

* Now put all the stuffed red chilies in a sterilized ceramic or glass jar.

* Tie a muslin cloth on the mouth of the jar and keep it in direct sunlight for a week.if the sunlight is not strong then you may need to keep for some extra time

* When the chilies are soften a bit and the colour change to a more deep dark colour then it is ready.

* Now keep the jar and a cool dry place and keep in sunlight once a month.

* Enjoy stuffed red chili pickle with your meal.