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Best Stuffed Red Chilli Pickle | Lal Mirch Ka Achar | Lal Mirch Ka Bharwa Achar
Best stuffed red chilli pickle | lal mirch ka achar | lal mirch ka bharwa achar is super easy to prepare and a spicy stuffed pickle recipe made with thick red chillies.
The lal mirch ka achar is spicy and goes well with everything from roti, rice, to dal and even rajma chawal. It can be served as a starter, accompaniment, or an appetizer.
The achar stays good for more than a year if stored in a dry and cool place.
It is a hot favorite stuffed pickle from Rajasthani cuisine known for its hot and spicy taste combination. These pickle recipes are very common across India and are mainly used as a taste enhancer.
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₹350/ half Kg
₹650/1Kg
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The stuffed red chilli pickle recipe is easy to make, all you need are the ingredients and some patience. The red chillies used for the stuffing have to be dried in sun completely before using it in the pickle.
Stuffed red chillies look very attractive and taste spicy & hot with a tinge of sweetness too.
The stuffed achars can be made with myriad types of vegetables, but the most common ones are chilies. One such stuffed chilli-based pickle is the traditional Rajasthani stuffed red chilli pickle.
The Mirch Ka Achar can be made with both green and red chilies. The lal mirch ka achar recipe shared here is for those who want to make it with red chillies.
Green chillies have a subtle flavor, so they will not alter the taste of the achar much. Both red and green chillies taste different from each other, while the green ones are slightly sweet in taste, the red ones have a slight tang to them which pairs well with this achar.
To sum up, I’d like to highlight a few more recommendations, options, and modifications to stuffed red chilli pickle in addition. In the first place, seek a plump, juicy, thick, fresh, and delicate red chilli when making pickle dishes.
You will notice the bright crimson color while purchasing and this should be ideal for the dish. The Pickle improves as a result of this, second, because the chillies are rested and aged.
Once the achar filling is done, store it for at least 7 days before using it. Finally, the combination of spices in this recipe may be used to stuff pickles with other veggies.
For more tasty pickle recipes you can check this collection of the best homemade pickle recipes.
Recipe For Best Stuffed Red Chilli Pickle
Prep Time: 10 mins
Cook Time: 10 mins
Sundry Time: 5 d
Total Time: 5 d 20 mins
Course: Pickle
Cuisine: Indian
Servings: 1kg
Author: Ranjeeta Nath Ghai
Ingredients
- 1 kg -Thick Red Chilli
- Mustard oil – 2 tbsp
- Salt – 4tsp
- Haldi – 3tsp
- Saunf – 60 grams
- Rai – 50 grams
- Methi seeds – 20 grams
- Hing – ½ tsp
- Vinegar – 2tbsp
Instructions
- Wash the red chili and allow them to dry out properly.
- Cut off the head and cut each chili length-wise in such a way that it’s joint on one side.
- Mix all the spices, mustard oil, and vinegar on a big plate. Stuff this mixture in each chili.
- One by one stuff all the chilies with this mixture and put in a jar.
- Keep the chilies in the sun to cook (in any glass container) for 3 to 4 days.
- After 5 days your Stuffed Red Chili Pickle is ready to serve and eat along with the meals.
Recipe Notes:
There is no requirement to submerge the pickle in oil because the sirka/vinegar acts as a natural preservative.
The pickle remains fine for 2 to 3 months.
If you need to store the pickle for more than 3 months then fill enough oil in the container to submerge the pickle.
PLACE YOUR ORDER NOW!
₹350/ half Kg
₹650/1Kg
(courier charges as per distance)
WhatsApp on 7678305152 to place order.
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Quick Overview
Recipe Name: Best Stuffed Red Chilli Pickle | Lal Mirch Ka Achar | Lal Mirch Ka Bharwa Achar
Author: Ranjeeta Nath Ghai
Description: Best stuffed red chilli pickle | lal mirch ka achar | lal mirch ka bharwa achar is super easy to prepare and a spicy stuffed pickle recipe made with thick red chillies.
Preperation time: 10M
Cook Time: 5 Days
Total Time: 5Days 10M
Type: side dish/pickle
Recipe Yield: 1 Kg
Recipe Ingredients: 1 kg -Thick Red Chilli, Mustard oil – 2 tbsp, Salt – 4tsp, Haldi – 3tsp, Saunf – 60 grams, Rai – 50 grams, Methi seeds – 20 grams, Hing – ½ tsp, Vinegar – 2tbsp
Recipe Instructions: Wash the red chili and allow them to dry out properly. Cut off the head and cut each chili length-wise in such a way that it’s joint on one side. Mix all the spices, mustard oil, and vinegar on a big plate. Stuff this mixture in each chili. One by one stuff all the chilies with this mixture and put in a jar. Keep the chilies in the sun to cook (in any glass container) for 3 to 4 days. After 5 days your Stuffed Red Chili Pickle is ready to serve and eat along with the meals.
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