Lal Mirch Ka Bharwa Achar | Lal Mirch Ka Achar | Whole Red Chilli Pickle Recipe | How to Make Red Chilli Pickle | Easy Recipe of Red Chilli Pickle | Mirch Ka Achar | Chilli Pickle |

 

Lal Mirch Ka Bharwa Achar | Lal Mirch Ka Achar | Whole Red Chilli Pickle Recipe | How to Make Red Chilli Pickle | Easy Recipe of Red Chilli Pickle | Mirch Ka Achar | Chilli Pickle | Here is a classic recipe for whole red chili pickle, which is very popular in North India, especially during the winter season:

Ingredients

Large Red Chilies (thick, low-heat variety): 250 grams

Mustard Seeds (Rai): 2 tablespoons (coarsely ground)

Fennel Seeds (Saunf): 2 tablespoons (coarsely ground)

Fenugreek Seeds (Methi Dana): 1 tablespoon (coarsely ground)

Carom Seeds (Ajwain): 1 teaspoon

Turmeric Powder: 1 teaspoon

Asafoetida (Hing): 1/2 teaspoon

Salt: 2 tablespoons (or to taste)

Dry Mango Powder (Amchur): 2 tablespoons

Mustard Oil: 1 cup

Homemade Whole Red Chilli Pickle Recipe

Instructions:

Preparation

Wash the red chilies and wipe them thoroughly with a cloth to dry them completely. There should be absolutely no moisture left on them.

Remove the stems from the chilies and make a lengthwise slit in each chili, ensuring the chili remains whole.

Prepare the Spice Mix

In a mixing bowl, combine the mustard seeds, fennel seeds, fenugreek seeds, carom seeds, turmeric, asafoetida, salt, and dry mango powder.

Mix all the ingredients together thoroughly.

Stuff the Chilies

Using a small spoon or your fingers, carefully and generously stuff the prepared spice mixture into each chili.

Pack the Pickle into a Jar

Place the stuffed chilies into a clean, dry glass jar.

Add the Oil

Heat the mustard oil until it begins to smoke, then set it aside to cool down (to room temperature).

Pour the cooled oil over the chilies in the jar until they are completely submerged in the oil.

Allow the Pickle to Mature

Tightly close the lid of the jar.

Place the jar in direct sunlight or in a warm spot for 7–10 days. During this period, gently shake the jar daily to ensure the oil and spices coat the chilies evenly.

Once the chilies have softened and fully absorbed the flavors of the spices, the pickle will be ready to eat.

Tips:

To prevent the pickle from spoiling, always use dry utensils and jars.

If stored properly, this pickle remains fresh for several months.

Enjoy this whole red chili pickle with parathas, puris, or any Indian meal!