Stuffed Chilli Pickle | Homemade Stuffed Chilli Pickle | Bharwa Mirch ka Achar | Bharwa Mirch ka Achar Recipe | How to Make Bharwa Mirch ka Achar | How to Make Stuffed Chilli Pickle |

 

Stuffed Chilli Pickle | Homemade Stuffed Chilli Pickle | Bharwa Mirch ka Achar | Bharwa Mirch ka Achar Recipe | How to Make Bharwa Mirch ka Achar | How to Make Stuffed Chilli Pickle | Here is a traditional recipe for Stuffed Chilli Pickle (Bharwa Mirch ka Achar), which is very popular in Northern India:

Ingredients:

250g thick green chilies (stuffing or Bhavnagri variety)

2 tbsp yellow mustard seeds (coarsely ground)

2 tbsp fennel seeds (Saunf) (coarsely ground)

1 tbsp fenugreek seeds (Methi) (coarsely ground)

1 tbsp nigella seeds (Kalonji)

1 tbsp carom seeds (Ajwain)

1 tbsp turmeric powder

2 tbsp red chili powder (adjust to taste)

2-3 tbsp salt (or to taste)

2 tbsp dry mango powder (Amchur)

1/2 cup mustard oil

Homemade Stuffed Green Chilli Pickle Recipe

Instructions:

Prepare the Chilies:

Wash the chilies and dry them thoroughly. Make a lengthwise slit in each chili, but leave the stem intact. If you wish to make the pickle less spicy, gently remove the seeds from the chilies.

Mix the Spices:

In a bowl, combine the ground mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, carom seeds, turmeric, red chili powder, salt, and dry mango powder. Mix all the ingredients thoroughly.

Stuff the Chilies:

Using a small spoon or your fingers, carefully stuff the spice mixture into each slit chili. Press the spices firmly inside, ensuring a generous filling.

Pack into a Jar:

Place the stuffed chilies into a clean, dry glass jar and pack them tightly.

Add the Oil:

Heat the mustard oil until it begins to smoke, then let it cool down (until it is lukewarm). Pour the oil over the chilies in the jar, ensuring that the chilies are completely submerged in the oil. If necessary, add a little more cooled oil to ensure all the chilies are fully submerged. 

Allow the Pickle to Mature:

Close the jar lid tightly and place it in direct sunlight or in a warm spot for 4–5 days. Shake or rotate the jar daily to ensure the oil and spices coat the chilies evenly.

The pickle will soften and its flavors will develop within a week; it tastes best after 10–15 days.

Tips:

Always use a dry spoon when scooping out the pickle.

Ensure that all utensils and jars are completely dry to prevent the pickle from spoiling.

You may adjust the quantities of spices and salt according to your personal taste. Enjoy your homemade stuffed chili pickle with parathas, dal-chawal (lentils and rice), or any other meal!