Lal Mirch Ka bharwa achar, लाल मिर्च का भरवा अचार, Stuffed Red Chilli Pickle, bharwa mirch ka achar

Ingredients

• 350 g Red Chili Peppers (large, about 4‑inch long; you can use thick or thin varieties)
• 2 Tbsp Fennel Seeds (dry roasted)
• 1 tsp Fenugreek Seeds (dry roasted)
• 2 Tbsp Black Mustard Seeds (dry roasted)
• 2 Tbsp Yellow Mustard Seeds (dry roasted)
• 2 Tbsp Carom Seeds (Ajwain) (dry roasted)
• 3 tsp Cumin Seeds (dry roasted)
• 1 tsp Coriander Seeds (dry roasted)
• 1 tsp Black Peppercorns (dry roasted)
• 2 tsp Turmeric Powder (adds color and earthiness)
• 1 Tbsp Black Salt (Kala Namak) (adds a distinctive sulfurous flavor)
• 2 Tbsp Asafoetida (Hing) (use two varieties if available; adds umami)
• 2 Tbsp Salt (adjust to taste; can be reduced for low‑sodium)
• 1.5 cup Mustard Oil (traditional Indian mustard oil, heated then cooled)
• 3 Tbsp Unsalted Butter (softened, added to spice mix for richness)
• 2 Tbsp Lemon Juice (freshly squeezed)
• 3 Tbsp White Vinegar (adds tanginess; can reduce if you prefer less sour)
• 1 Tbsp Neutral Cooking Oil (mixed with the spice powder before filling chilies)

Instructions

1. Roast Whole Spices

   Heat the iron skillet over low flame. Add fennel, fenugreek, black mustard, yellow mustard, carom, cumin, coriander, and black pepper. Roast, stirring constantly, until the spices turn golden and release a fragrant smoke (about 5 minutes).

   Time: PT5M

2. Cool and Grind Spices

   Transfer the roasted spices to a plate and let them cool completely (2 minutes). Then add black salt, asafoetida, regular salt, and turmeric. Grind everything into a fine powder using the grinder or mortar & pestle.

   Time: PT4M

3. Add Acidic Liquids

   In a mixing bowl, combine the ground spice powder with 3 Tbsp white vinegar and 2 Tbsp fresh lemon juice. Stir until a uniform, slightly moist paste forms.

   Time: PT1M

4. Heat Mustard Oil

   Pour 1.5 cup mustard oil into the skillet and heat on medium‑low for about 4 minutes until it shimmers but does not smoke. Remove from heat and let it cool to room temperature (about 2 minutes).

   Time: PT6M

5. Enrich Spice Paste

   Stir 3 Tbsp softened butter and 1 Tbsp neutral oil into the cooled mustard oil, then blend this oil mixture into the spice‑vinegar paste.

   Time: PT2M

6. Prepare the Chilies

   Using a sharp knife, make a lengthwise slit in each red chili, leaving the stem end intact. If you prefer less heat, gently scrape out the seeds with a spoon.

   Time: PT5M

7. Stuff the Chilies

   Fill each slit chili with the prepared spice paste, pressing gently so the paste settles inside without spilling out.

   Time: PT5M

8. Pack into Jar and Add Oil

   Arrange the stuffed chilies tightly in a clean glass jar. Pour the remaining cooled mustard oil over the chilies until they are completely submerged.

   Time: PT2M

9. Seal and Rest

   Close the jar tightly. Store it at room temperature, away from direct sunlight, for 2–3 days. Shake the jar gently once a day to redistribute the oil and spices.

   Time: PT0M

Nutrition Facts

Calories

590

Protein

2 g

Carbohydrates

5 g

Fat

58 g

Fiber

2 g