Bharwa mirch achar recipe

Bharwa Mirch Achar (Stuffed Chilli Pickle) is a straightforward recipe. For this dish, you can use any type of chili. The large, thick chills are often not as spicy as the little, thin ones.

We Indians adore pickles and make them all year long. Some pickles are created in the winter, while others are made in the summer. Chills are typically prepared in the winter, but they can be made at any time of year.

Mirch Ka Achar takes 3 to 4 days to mature under the warm sun’s rays and has a shelf life of 1 year. To begin, look for juicy, thick, fresh, and soft red chili for such pickle recipes. While buying, you may notice the beautiful red color, which should be great for this recipe. Second, the flavor of the pickle enhances as the chilies rest and age. As a result, once the filling is completed, refrigerate it for at least 7 days before using it.

Ingredients for Bharwa mirch achar recipe

• 350 grams of fresh red chilies
• 5 tablespoons black mustard seeds 
• 5 tablespoons fennel seeds 
• 3 tablespoons Kashmiri red chili powder
• 2 tablespoon yellow mustard seeds
• 2  tablespoon cumin seed
• 2 tablespoon dry mango powder 
• 2 tablespoon white vinegar
• 1 tablespoon methi,
• 1 Cup mustard oil
• 1 tablespoon turmeric powder
• ½ tablespoon fenugreek seeds 
• 2 teaspoon hing (asafoetida)
• 2 tablespoon salt or to taste

Instructions for bharwa mirch achar recipe

1. To begin, take 350 gm red chilies and remove the heads. To eliminate any dirt or moisture from the chilli, wipe it clean.
2. Remove the seeds and cut the chilli. Taking out the seeds is entirely optional. Set aside
3. In a skillet take mustard seeds, fennel,  cumin, and 1 tbsp methi.
4. Dry roast the spices over a low heat until they become aromatic.
5. Allow to cool completely before blending to a coarse powder.
6. Transfer it to a bowl, add salt, mango powder, turmeric powder, red chilli powder, and asafoetida. Mix nicely. Taste, and if required, add more salt.
7. Mix in the vinegar and masala. It’s now time to fill the red chilies.
8. stuff the prepared pickle masala into the chilli.
9. Fill each red chilli with pickle masala. Stuff the masala inside the chillies using your fingers.
10. Once all of the red chilli have been filled, place them in a sterilised jar. Make sure they are tightly packed in the container.
11. In a pan, heat the mustard oil. Turn off the heat when the oil begins to smoke. Allow to cool to room temperature.
12. Pour cooled-down mustard oil over the red chilli pickle.
13. Use muslin or another breathable material to close the jar. Place it in the sun for 3 to 4 days.
14. Check the red chilli pickle for doneness after 3 days. When the skin of the red chiles has thinned, the pickle is ready. Otherwise, let it out in the sun for a few more days.
15. Lal mirch ka achar can be kept at room temperature for a year. Finally, serve with roti and filled red chilli pickle.

Tips and Variations:

• Taste the red chillies to see whether the Red Chili Pickle is ready. If the red chilies have crunchiness, the pickle will need to mature for a few more days. The heat from the sun should soften the skin of the red chiles.
• Keep water away from pickles at all times; even a single droplet of water can ruin the entire pickle.

Nutrition

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