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Banarasi Bharwan Lal Mirch Ka Achar | Banarasi Stuffed Fat Red Chili Pickle

May-12-2017
Tikuli Dogra
30 minutes
Prep Time
10 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Banarasi Bharwan Lal Mirch Ka Achar | Banarasi Stuffed Fat Red Chili Pickle RECIPE

Fat red chilies stuffed with fiery spices is easy and delicious to eat. The aroma will lure you to it no matter where you are. This recipe is from my paternal grandmother's side and uses just enough oil and can bring the simplest meal to life.

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Everyday
  • North Indian
  • Condiments

Ingredients Serving: 6

  1. Medium size Fat Red Chilies - 8
  2. Amchoor Powder ( Mango Powder ) - 2 tablespoon
  3. Red chili powder - 1 teaspoon
  4. Nigella Seeds (Kalonji Seeds) -1 teaspoon
  5. Mustard Seeds (black) - 3 teaspoon
  6. Fennel Seeds ( Moti Saunf) - 2 1/2 tablespoon
  7. Asafoitida (Hing ) - 1/2 teaspoon
  8. Fenugreek Seeds ( Methi seeds) - 1 tablespoon
  9. Cumin Seeds ( Zeera ) 11/2 tablespoon
  10. Salt - to taste
  11. Mustard Oil - 1/2 cup

Instructions

  1. First wash and pat dry the chilies. To ensure that there is no moisture place them on a kitchen towel and keep in the sun for 15-20 minutes till absolutely dry.
  2. In a pan heat the mustard oil and bring it to smoke point. Turn off the flame and let it cool to room temperature.
  3. Now, prepare the masala. Dry roast fennel seeds, cumin seeds, nigella seeds, fenugreek seeds mustard seeds in a pan on low heat till the spices aroma begins to float. Make sure not to burn them.
  4. Once the spices are slightly roasted , take them out in a clean plate to cool.
  5. In a grinding jar put the roasted spices, red chili powder, amchoor powder, hing, salt and a tablespoon of smoked and cooled mustard oil.. Grind to form a coarse mixture.
  6. Now, cut the crown of the chilies and hollow them out with the knife. Remove all the seeds. Discard the green stalk but cut the little flesh around it to small pieces to mix in the masala.
  7. Take out the masala in a glass bowl and mix the small pieces of chili which we had cut from around the stalk.
  8. Check for salt and adjust if less.
  9. The masala is ready to be stuffed. Press the masala into the hollow red chilies one by one. Press them with the back of a spoon or back of knitting needle. Stuff them compact and till the top..
  10. Your mustard oil must be cool now. Drizzle each stuffed red chili with a teaspoon of oil.
  11. In a sterilized glass bottle/jar arrange the stuffed chilies vertically.
  12. With the help of a clean spoon pour a tablespoon of mustard oil over each stuffed chili. Let the masala absorb it. Then add a little more to each.
  13. If you have any masala left after stuffing add that to the jar and gently pour rest of the mustard oil into the pickle. Use only as much of oil as required. No need to dip the chilies in jar full of oil.
  14. I keep some extra oil in the pickle as I use the chili pickle for some stuffing like in sattu paratha.
  15. Tightly close the lid of the jar or cover it with a think muslin cloth. tie it around the neck with a cloth string.
  16. Keep the pickle in the sunlight for 5-6 days where you get maximum sun.
  17. Turn it around so the the jar gets the heat from the sun from all sides. Your pickle will be ready to eat in a week's time.
  18. Enjoy it with chilled curd rice, parathas, roti, or use it as stuffing for sattu paratha, alloo paratha, litti etc.
  19. My pickle stays for more than a year at room temperature.

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