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Pickles of India : Stuffed Red Chilli Pickle | Bharwa Lal Mirch Ka Achaar

May 09, 2018







Red Chilli Pickle/Bharwa Lal Mirch Achaar stuffed with sizzling hot spices is a tasty treat for all you spice lovers. Emami Healthy and Tasty Kachi Ghani Mustard Oil and the most robust of spices are blended together to prepare this classic achaar, one you definitely don't want to miss out on.


    Big red chilli: 500 grams
    Fennel seeds: 2 tablespoons
    Methi dana powder: 2 tablespoons
    Haldi or turmeric powder: 2 tablespoons
    Mustard powder: 3 tablespoons
    Amchoor: 2 tablespoons
    Emami Mustard Oil: 3-4 tablespoons
    Black salt 2 tablespoons


Wash and dry the big red chilli under the sun for 2-3 hours.
Chop off the stem, then slit them in between, be careful of not splitting them.
Take out their inside flesh and seeds and collect in a big bow.
In a plate, add fennel seeds, Methidana powder, haldi powder, mustard powder, amchoor, black salt, and mustard oil.
Mix well with your hands.
Now stuff this mixture inside the red chilli.
Put these stuffed red chilli in a sterilised airtight container and let it stand under the sun for 3-4 days.
Your stuffed red chili pickle is ready.

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