Lal Mirch Ka Bharwa Achar

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Lal Mirch Ka Bharwa Achar

Cooking Time

Preparation Time :35 Min

Cook Time : 144 Hr 0 Min

Total Time : 144 Hr 35 Min


Serves : 50
  • 15-20 nos fresh long red chilli

  • 1/4 cup mustard seeds

  • 2 tbsp methi dana

  • 2 tbsp Moti saunf

  • 2 tsp kalonji

  • 2 tbsp jeera

  • 1 tbsp ajwain

  • 1 tbsp cloves

  • 1 tbsp black peeper

  • 2 tbsp red chilli powder

  • 1btsp haldi powder

  • 1/4 cup amchoor/dry mango powder

  • 1/4 tsp hing

  • 2-3 tbsp salt as per required

  • 5 lemon juice

  • 2 cups oil


  • Wash chillies, dab them dry. Slit each chilli removed all the inner flesh and seeds and dicard. Keep aside.
  • Meanwhile dry roast all the whole spices separately except kalonji.
  • Take it them in a wide deep plate and cool them till they come to room temperature.
  • Take all the dry roasted masala in a dry grinder jar and add powdered masala and salt.
  • And grind them to a slightly coarse powder.
  • Take out this powder in a big bowl add the kalinji in it and mix well and check the seasoning.
  • Add few tbsp of oil and mix well.
  • Stuff all chillies generously with the stuffing masala.
  • Heat oil in a pan till smokey add hing take off fire.
  • Allow to cool to room temperature.
  • Arrange the stuffed chillies in a sterilised wide mouthed glass pickling jar the glass should be able to with stand hot temperatures.
  • Pour lemon juice over the chillis and pour heated and cooles mustard oil over them.
  • Tie a thin muslin or cotton cloth on the mouth of the jar.
  • And keep in direct sun for 6-7 days or till the pickle is done.
  • Shake gently each day to make sure the oil coats the chillies well.
  • Once pickle is done close the lid and enjoy your red chilli pickle is kept stays good for 3-4 years at room temperature.
  • Serve with plain chapati or rice.