Monday, 14 January 2013

Lal Mirch Ka Bharwa Achar(Indian Red Chili Pickle)


Lal Mirch Ka Bharwa Achar (Stuffed Red Chili Pickle)

The name Lal Mirch ka Bharwa Achar itself makes mouth water. Winter season God made you for foodie like me. All stuffed Paranthas accompanied with stuffed Lal mirch ka achar, nothing can get better than this. Even when fresh red ripe Kashmiri mirch is not available in the market I make this pickle with the thinner version of the same chili. This pickle apart from Paranthas taste real good with pulav, aloo Gutuk and puri. A great pickle, different than regular mango / lemon pickle, makes the dinner plate more colorful.

Preparation Time: 45 min.
Making time: 15 min
Maturing Time: 15 days
Servings:  500-400 gm. Pickle

Ingredients For Making Lal Mirch Ka Bharwa Achar:
  • 250 gm. Fresh ripe red color Kashmiri mirch (Thick / thin red Kashmiri chili)
Lal Mirch (Long Red Ripe Chilies)
Thick Red Chilies for Pickle
  • 50 gm. Methi seeds (Fenugreek seeds)
Methi seeds (Fenugreek seeds)
  • 50 gm. Saunf (Fennel seeds)
Saunf (Fennel seeds)
  • 20 gm. Amchur powder (Dry raw mango powder)
  • 10 gm. Red chili powder
Red chili powder
  • 30 gm. Mustard seeds
  • 1 Teaspoon Turmeric Powder
  • Salt to taste
Salt,powder of mustard seeds And red chili powder
  • 50 ml. Vinegar
  • 100 ml. Mustard oil / any cooking oil
  • 1/4Teaspoon Asafoetida (Hing powder)
Direction For Making Filling for Lal Mirch Ka Bharwa Achar:
  • Roast saunf (fennel seeds, Methi (Fenugreek seeds), Kalonji (Nigella seeds) on low flame.
Roasted Saunf (Fennel seeds)
Roasted Methi seeds (Fenugreek seeds)
  • Grind roasted methi and saunf to fine powder.
Powder of roasted Saunf 
Methi and Saunf Powder mixed
  • Grind mustard seeds to fine powder.
Mustard seed Powder
  • Mix
    • Fennel powder,
    • Methi seeds powder,
    • Sal t 
    • Amchur powder,
    • 5 gm. Red chili powder 
    • Turmeric Powder
    • Mustard seed powder
Amchur,salt,Turmeric powder, coarsely ground Saunf,Methi and mustard seeds powder
  • Add 20 ml. oil and mix nicely.
After adding oil and mixing
  • Add 15 ml. vinegar and mix nicely.
After adding Vinegar and mixing Masala filling ready
Direction For Making Lal Mirch Ka Bharwa Achar:
  • Choose the red chilies which are unblemished.
  • Clean the chilies and towel dry them.
  • Remove the green stalk and slit them length wise from one side.
After removing the stalk one side slit length wise
  • Carefully remove the seeds and the white portion from inside leaving the empty pocket of red chili intact.
Stalk and inner portion of seeds removed
  • Discard the seeds part.
Part of Chili to be discarded
  • Keep the cleaned chilies under the sun for 5 min. to make sure they are completely dry.
  • Fill the pocket of the red chili slowly by pressing the filling in it.
Masala filling stuffed in the cup of cleaned Red chilies
  • Wrap thread around the filled red chilies to make sure the filling does not fall.
Wrapped by thread to avoid masala filling falling off
  • Place the filled chilies in a bottle, close the lid of bottle and keep it under the sun for 2-3 days.
Spices stuffed Red Chilies kept in a bottle and placed under the Sun
  • Heat remaining 80 ml. oil on low flame (not smoking hot).
  • Add 5 gm. red chili powder and hing, switch off the gas.
  • Cool the oil and pour the cold oil chili mixture in the bottle with stuffed red chilies.
  • Close the lid and keep the bottle with pickle under the sun for 10-15 days for maturing.
Lal Mirch Ka Bharwa Achar
  • Chat-pata Lal mirch ka Bharwa achar is ready to increase your appetite.
  • Enjoy it with stuffed paranthas, pulav biryani,Puri and Aloo gutuk
http://jyotsna-pant.blogspot.com/2012/07/aloo-gutuk-potato-vegetable-kumauni.html
http://jyotsna-pant.blogspot.com/2011/12/vegetable-pulavrice-cooked-with.html
http://jyotsna-pant.blogspot.com/2011/12/chicken-pulav-rice-cooked-with-chicken.html
http://jyotsna-pant.blogspot.com/2011/12/mutton-biryani-rice-layered-with-mutton.html
http://jyotsna-pant.blogspot.com/2011/12/chicken-biryani-rice-layered-with.html
Tips:
  • Take thick big red Kashmiri chilies as it will make filling easy.
  • If thick Kashmiri mirch is taken for making pickle then wrapping with thread will not be required.
  • The amount of red chili powder in oil can be changed according to taste.
  • As far as possible always use fruit base vinegar rather than synthetic vinegar which is pure acetic acid.
Suggested Variations:
  • Red chili powder can be added to the masala filling also if you like hot and highly spicy pickle.
  • Mustard seeds oil gives the best result but if you do not like it then use sunflower / Soya / Sesame oil.
  • If thick Kashmiri mirch is not available then long slightly thick chilies as shown in the blog can be taken.
Stuffed Thick Red Chilies do not require wrapping with thread
  • Yellow mustard seeds are the best choice, if not available then brown / black mustard seeds are taken.
  • 10 gm. Coarsely ground Kalonji (Nigella seeds) can be added to the masala.

4 comments:

  1. Hi jyotsana ji, trying to make this pickle with your recipe, but I guess it has become bitter due to methi seeds. Could u suggest how to balance the flavour? And approx how much salt us needed

    ReplyDelete
    Replies
    1. The bitterness of methi seeds varies thus your masala turned bitter. No problem. Add some amchur powder spoon by spoon and mix. Add salt as per taste. I am low salt eater. You will have to add salt after adding amchur powder. When the masala will be soaking oil and flavor of red chili then bitterness will further reduce.
      Hope my answer helps you. Feel free to ask any questions regarding the same.

      Delete
  2. Thank you so much.. But I added saunf powder as well to reduce d bitterness. Also I added salt as per taste. But I feel that 170 ml oil would be enough for soaking the chillies, as the chillies are really thick and big ones, so added more oil for soaking the chillies after filling the pickle stuffing.

    ReplyDelete

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