LAL MIRCH KA BHARWA ACHAR U.P. STYLE / (STUFFED RED CHILLY PICKLE)

LAL MIRCH KA BHARWA ACHAR U.P. STYLE / (STUFFED RED CHILLY PICKLE)

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As we know that India is very popular for its pickles and we Indians can make pickles out of anything under the sun… be it raw mangoes, chillies, lemons, carrots, turnips, cauliflowers, jackfruits, gooseberries and the list is never ending, we even enjoy pickles made out of chicken, fish and meat. As varied is our county in caste and religion, same applies to different variations of taste and spices in every region of our lovely country, feeling so proud to be an Indian.

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Come summer! And with it comes some lovely memories of my childhood where my grandmother and my mom used to prepare different varieties of pickles, papads, vadis and chips to be stored and stocked for the year long, and with so much care and love they used to make them for our family was a lovely feeling I still remember and cherish…

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My grandmother used to tell me that pickling is an art and not everyone can master the art of pickling so easily, it takes lot of experience and hard work to get the pickle last long, many hygiene aspects has to be taken care if you want your pickle to last for years together, I used to help my grandmother in making the lovely varieties of pickles and in the process I started learning all the rules and regulations of pickling… still remember that my grandmother had a separate room for all her pickles standing so proudly on a neat shelf for years together and it was safeguarded by a lock, she was the only one who had the access to that room, whenever our family wanted to consume the pickles she used to transfer the pickle in a smaller bottle and keep it on our dining table, rest of the pickle again locked up in the room!

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Don’t know if I am able to follow all her rules but try to manage them in my  given circumstance the best I can.
This recipe of Lal mirch ka bharwa achar is a recipe shared by my school friend Anju Singh, she was from U.P. and she used to bring this killer pickle in her tiffin box with some crisp flaky parathas mmmmmm… my mouth starts watering while writing about it even, when every she used to brings this pickle I used to exchange my tiffin with her, finally she gave me the recipe for the pickle and from then onwards I have been making this pickle every year, once this pickle is made it has a shelf life of more than 3 to 4 years if it lasts that long , at our home it never lasts more than a year. If you are able to make a bigger batch it helps as the pickle gets better as it matures and achieves a dark brown or black colour and then the taste is to die for, the taste multiplies by leaps and bounds as time passes…

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Saw these fresh crisp chilies in the supermarket and instantly picked it up to again make this awesome U.P. style lal mirch ka bharwa achar… my favorite combination with this pickle is some hot crisp aloo ka parathas, just don’t need anything else, if I get a plate of  crisp Aloo paratha with this achar I am the happiest person on earth, its good to sometimes indulge in gastronomical delights of life to make yourself happy, don’t you think so, once in a while its ok…

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Do try this lovely tangy, spicy pickle to tantalize your taste buds this year and I bet you! You will also make it each year without fail. Make the best of the summers till it lasts… Enjoy your summers friends!

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More pickles and chutney recipes are shared in my blog do try them out too, TOMATO CHILLY GARLIC PICKLE ,TOK MISHTI JHAAL KULER ACHARGUD AAMPEANUT & CHILLY GARLIC CHUTNEYGREEN CHUTNEYIMLI KI CHUTNEYDAHI CHUTNEYKOTH BEL MAKHA

If you try this recipe do give me a feedback if possible would be happy to hear from you all..

FullSizeRenderRECIPE FOR LAL MIRCH KA BHARWA AACHAR U.P. STYLE
 Ingredients:

  • 15 to 20 nos – Thick Red chillies
  • ½ cup – Rai dana (Black mustard seeds)
  • ¼ th cup – Methi dana (Fenugreek seeds)
  • 2 tsps – Moti Saunf (Fennel seeds)
  • 2 tsp – Kalonji (Nigella Seeds)
  • 2 tsp – Jeera (Cumin seeds)
  • 1 tbsp – Ajwain (Carom seeds)
  • 2 tbsp – Lal mirch powder (Red chilly powder)
  • 1 ½ tsp – Haldi powder (Turmeric Powder)
  • ½ cup – Amchoor powder (Dry mango Powder)
  • ¼ th tsp – Hing powder (Asefotedita Powder )
  • Salt to taste
  • 2 cups – mustard oil

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STUFFED CHILLIES 🌶

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STUFFED  CHILLIES  🌶 BOTTLED UP & SOAKING UP THE SUN.

IMG_0335METHOD :

  1. Wash and wipe the chillies and dry under the sun for 1 to 2 hrs to ensure that no moisture is left.
  2. Meanwhile dry roast all the whole spices separately except Kalonji (Nigella seeds).
  3. Take them out on a wide plate and cool them till they come to room temperature.
  4. Take all the dry roasted and cooled whole spices in a dry grinder jar, to this jar add hing, chilly powder, amchoor powder, salt and grind them to a slightly coarse powder.
  5. Take out this powder in a big bowl or plate and add the unroasted kalonji (Nigella seeds) in it, mix well and check the seasoning, add few tbsp of mustard oil and mix well & keep aside., this is the stuffing masala ready.
  6. Heat the remaining mustard oil till it comes to a smoking point, then switch off the flame and let the oil come down to room temperature.
  7. Now start prepping the chillies, first of all cut the stem of the chillies and give a slit , I have given the chillies a side slit as the chillies I had were not very big if you get the big ones then cut them from top  (crown part) and take out the seeds of the chillies from the top only don’t give a side slit, that way the stuffing of masalas stay better and intact.
  8. Stuff all the chillies generously with the  stuffing masala prepared earlier.
  9. Arrange the stuffed chillies in a sterilised glass jar carefully and pour the heated and then cooled mustard oil on it so that all the chillies are submerged under the oil level.
  10. Tie a thin muslin or cotton cloth on the mouth of the jar and keep in direct sun for 6 to 10 days or till the pickle is done, (If the sun rays are strong then the pickle will be done  within 5 to 6 days and if you are in a city like Bangalore like me it may take around 15 to 20 days for pickle to get ready).
  11. Once done close the lid and enjoy your Lal Mirch Ka Bharwa Achar, this pickle if kept and handled properly stays good for 3 to 4 years or more at room temperature, only the precautions mentioned in the notes has to be taken care of.

THIS IS ONE-YEAR-OLD PICKLE

FullSizeRender_1 (1)NOTES OR PRECAUTIONS:

  1. While making this pickle take care that no moisture is present either in the vessels, or your hands, or the washed chillies, make this pickle in a very clean ,dry and hygienic condition.
  2. Do sterilise the jars in which you are going to store the pickles and ensure no moisture is present in the jars.
  3. A glass jar is must for storing any pickle any plastic or metal jar won’t do it would spoil the pickle.
  4. When you are taking out the pickle for consumption plz do always ensure that your hands and spoons are dry, if any moisture enters the pickle it spoils the pickle, as moisture is the biggest enemy of any pickle.
  5. For longer shelf life of the pickle do ensure that the pickle is always submerged under the layer of oil if at any point you think that the oil level is falling then do heat some more mustard oil, cool it to room temperature and pour on top of the pickle.
  6. Sometimes vinegar can be added to save the pickle from spoiling, but in my style of pickling the level of oil takes care of everything for years together.

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5.0 from 1 reviews
LAL MIRCH KA BHARWA ACHAR U.P. STYLE (STUFFED RED CHILLY PICKLE)
 
Author:
Recipe type: Pickles, Pickles & Condiments
Ingredients
  • 15 to 20 nos – Thick Red chillies
  • ½ cup – Rai dana (Black mustard seeds)
  • ¼ th cup – Methi dana (Fenugreek seeds)
  • 2 tsps – Moti Saunf (Fennel seeds)
  • 2 tsp – Kalonji (Nigella Seeds)
  • 2 tsp – Jeera (Cumin seeds)
  • 1 tbsp – Ajwain (Carom seeds)
  • 2 tbsp – Lal mirch powder (Red chilly powder)
  • 1 ½ tsp – Haldi powder (Turmeric Powder)
  • ½ cup – Amchoor powder (Dry mango Powder)
  • ¼ th tsp – Hing powder (Asefotedita Powder )
  • Salt to taste
  • 2 cups – mustard oil
Instructions
  1. Wash and wipe the chillies and dry under the sun for 1 to 2 hrs to ensure that no moisture is left.
  2. Meanwhile dry roast all the whole spices separately except Kalonji (Nigella seeds).
  3. Take them out on a wide plate and cool them till they come to room temperature.
  4. Take all the dry roasted and cooled whole spices in a dry grinder jar, to this jar add hing, chilly powder, amchoor powder, salt and grind them to a slightly coarse powder.
  5. Take out this powder in a big bowl or plate and add the unroasted kalonji (Nigella seeds) in it, mix well and check the seasoning, add few tbsp of mustard oil and mix well & keep aside., this is the stuffing masala ready.
  6. Heat the remaining mustard oil till it comes to a smoking point, then switch off the flame and let the oil come down to room temperature.
  7. Now start prepping the chillies, first of all cut the stem of the chillies and give a slit , I have given the chillies a side slit as the chillies I had were not very big if you get the big ones then cut them from top (crown part) and take out the seeds of the chillies from the top only don’t give a side slit, that way the stuffing of masalas stay better and intact.
  8. Stuff all the chillies generously with the stuffing masala prepared earlier.
  9. Arrange the stuffed chillies in a sterilised glass jar carefully and pour the heated and then cooled mustard oil on it so that all the chillies are submerged under the oil level.
  10. Tie a thin muslin or cotton cloth on the mouth of the jar and keep in direct sun for 6 to 10 days or till the pickle is done, (If the sun rays are strong then the pickle will be done within 5 to 6 days and if you are in a city like Bangalore like me it may take around 15 to 20 days for pickle to get ready).
  11. Once done close the lid and enjoy your Lal Mirch Ka Bharwa Achar, this pickle if kept and handled properly stays good for 3 to 4 years or more at room temperature, only the precautions mentioned in the notes has to be taken care of.
Notes
1. While making this pickle take care that no moisture is present either in the vessels, or your hands, or the washed chillies, make this pickle in a very clean, dry and hygienic condition.
2. Do sterilise the jars in which you are going to store the pickles and ensure no moisture is present in the jars.
3. A glass jar is must for storing any pickle any plastic or metal jar won’t do it would spoil the pickle.
4. When you are taking out the pickle for consumption plz do always ensure that your hands and spoons are dry, if any moisture enters the pickle it spoils the pickle, as moisture is the biggest enemy of any pickle.
5. For longer shelf life of the pickle do ensure that the pickle is always submerged under the layer of oil if at any point you think that the oil level is falling then do heat some more mustard oil, cool it to room temperature and pour on top of the pickle.
6. Sometimes vinegar can be added to save the pickle from spoiling, but in my style of pickling, the level of oil takes care of everything for years together.
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4 Comments

  1. Great post with amazing photography and recipe!!

     
  2. Thanks for the recipe. I prepared exactly as in post, but it is tasting bitter due to methi. Can u help me what to do. I don’t want everything to go waste.

     
    • mukherjee soma

      Vijaya has the pickle matured yet, I don’t think so you have to keep the pickled chillies jar with a thin cotton cloth tied on the mouth of the jar,and daily you have to keep it in sun outside for at least 10 to 15 days then only the pickle will be done, you are getting bitter taste as now the masalas are raw with sunlight heat it will get cooked in few days, the amchoor in the pickle will make every thing balanced so have patience and wait for the pickle to get done. Hope this helps.

       

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