Lal Mirch Ka Bharwa Achar (Indian Red Chili Pickle)

Stuffed Red Chili Pickle (Barwaan Lal Mirch Ka Achaar)
Pickle Pickle Memories Tickle
Tangy love Melodious Mickle
Fingers wanna taste Ickle
No Says Granny Pots are Brickle
Oh My Pickle, My Mind Stickle

Indians love for food cannot be complete without Pickle as accompaniment. Pickling is the best way to preserve for out of season foods. The anaerobic fermentation results in salty, sour taste and the patience that requires for the preparation as well as the wait for the pickle to be ready for consumption, itself is a wonderful experience. Homemade pickles generate fond childhood memories of Grandmothers and Mom drying up various vegetables and Spices at the terrace. This week mom engaged all of us in the preparation of Red Chilli pickle and the entire process invoked memories of stealing fruits and vegetables that were laid in the Sun to dry up.  Each season the ladies of our family would ensure that they prepare variety of pickles.  We wouldn’t have mixie or blender. The Amorous Clinking of bangles and anklets while powdering the spices and condiments in Hamam Dasta (mortar and Pestle) and the ever loving smile on the face of grannies were a treat to watch.

Pickling is a heritage that flows in family and the recipe below is one such which I wouldn’t ever want to get lost.
Ingredients:
2 Kg Lal Mirch – red Chilli ( Wipe with muslin and dry in Sun for 2 days)
Powder the following and Mix together:
1 Kg Yellow Sarson (mustard)
100 Gms Sabut Dhaniya (Corrainder) – Dry Roast
50 gms Sabut Jeera (Cumin) – Dry Roast
50 Gms Saunf (Aniseed) – Dry Roast
25 Gms Methi (Fenugreek) – Dry roast
50 Gms – Kala Namak ( Rock Salt)
2 pinch Hing (Asafoetida)
250 Gms – Amchoor Powder ( Dry Mango Powder)
Salt According to taste)
Mix all the ingredients (minus the chili) and add 150 gms of Mustard Oil to the mixture. It should be dry and little sticky.

Trim the green stalk of the Thick Chilies. Cut the chilies into half. Deseed them and add the seeds to the mixture. Stuff chili with the mixture. Keep this in a cool place for 2 days

Heat 500 gms of Mustard Oil and add hing to it. Cool it
Place the stuffed Chili in a porcelain jar or glass Jar and add the Oil to it. Keep it in Sun for 10 days.
Your Pickle is READY!!!
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I am a Delhi based blogger and write everything that gets us connected to life and creates an impact. My posts are about new places that I get to explore, cuisines that define taste of India and other countries, art that aestheticize our inner world and culture that defines beauty of people and place. My passion lies in exploring the unexplored aspects of life. Photography is my passion and I love to capture the diversities that brings out each moment alive. My forte lies in creating stories and my life is beyond journalism that has evolved into my blog.


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