How to Make Stuffed Red Chilli Pickle: A Flavorful Recipe

Stuffed red chilli pickle, also known as Bharwa Lal Mirch ka Achar, is a popular condiment in Indian cuisine. This spicy, tangy, and aromatic pickle can elevate any meal with its robust flavors. Here’s a detailed guide to making this delicious treat at home.

Ingredients

For the Chillies:

• 500 grams of large red chillies (preferably fresh and firm)

For the Stuffing:

• 1 cup fennel seeds (saunf)
• 1/2 cup mustard seeds (rai)
• 1/4 cup fenugreek seeds (methi dana)
• 1/4 cup cumin seeds (jeera)
• 1/4 cup nigella seeds (kalonji)
• 1/2 cup turmeric powder
• 1/4 cup red chilli powder
• 1/4 cup salt (adjust to taste)
• 1/4 cup dried mango powder (amchur) or 1/2 cup lemon juice
• 1 cup mustard oil (or any preferred oil)

Instructions

Preparation:

1. Prepare the Chillies:

• Wash the red chillies thoroughly and pat them dry with a clean cloth. Ensure they are completely dry, as any moisture can spoil the pickle.
• Make a slit lengthwise on each chilli, keeping the stems intact. Carefully remove the seeds without breaking the chillies.

1. Prepare the Stuffing:

• Dry roast the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, and nigella seeds separately until they release a fragrant aroma. Be careful not to burn them.
• Allow the roasted seeds to cool, then coarsely grind them in a blender or spice grinder.
• In a large bowl, combine the ground spices with turmeric powder, red chilli powder, salt, and dried mango powder or lemon juice. Mix well.

Stuffing the Chillies:

3. Fill the Chillies:

• Using a small spoon, stuff each chilli with the spice mixture. Ensure the stuffing is packed well inside each chilli.
• Place the stuffed chillies in a clean, dry bowl or plate.

Pickling Process:

4. Heat the Oil:

• In a pan, heat the mustard oil until it reaches smoking point. Let it cool down to room temperature. This process removes the raw smell of the mustard oil and enhances the flavor of the pickle.

4. Combine Chillies and Oil:

• Once the oil has cooled, pour it over the stuffed chillies. Ensure the chillies are completely submerged in the oil. If needed, add more oil.
• Mix gently to coat the chillies evenly with oil and spices.

Storing the Pickle:

6. Store the Pickle:

• Transfer the stuffed chillies and oil into a clean, dry glass jar. Press down the chillies to eliminate any air gaps.
• Close the jar with an airtight lid.

6. Maturing the Pickle:

• Place the jar in a sunny spot or warm place for about 10-15 days. Shake the jar gently every day to ensure the spices and oil are evenly distributed.
• The pickle is ready to eat when the chillies become soft and the flavors meld together.

Tips for Best Results

• Hygiene: Ensure all utensils, jars, and ingredients are dry and clean to prevent contamination.
• Oil: Mustard oil adds an authentic flavor, but you can use other oils like sesame or olive oil if preferred.
• Storage: Once the pickle is ready, store it in a cool, dark place. It can last for several months if stored properly.

Serving Suggestions

• Serve stuffed red chilli pickle as a side condiment with Indian meals such as dal, roti, paratha, or rice.
• It pairs well with plain yogurt or raita to balance the spiciness.
• Use it as a zesty addition to sandwiches and wraps for an extra kick.

Making stuffed red chilli pickle at home is a rewarding process that results in a delightful and flavorful addition to your culinary repertoire. Enjoy the burst of spices and tanginess that this traditional Indian pickle brings to your table!