UP Style Bharwan Lal Mirch ka Achaar | Stuffed Red Chilly Pickle

Ingredients

• 250 g (about 20)large red chillies
• 120 ml (½ cup)ground mustard seeds
• 120 ml (½ cup)ground fennel seeds
• 80 ml (⅓ cup)ground fenugreek seeds
• 80 ml (⅓ cup)dried mango powder
• 30 ml (2 tbsp)turmeric
• 15 ml (1 tbsp)asafoetida
• 250–330 ml (¼–⅓ litre), enough to cover the chilliesmustard oil
• to tastesalt

Instructions

1. 1

   Heat the oil

   Heat the mustard oil until it reaches smoking point, then leave it to cool completely to room temperature.

2. 2

   Dry the chillies

   Leave the red chillies to dry thoroughly for 1–2 hours, making sure there is no dampness.

3. 3

   Trim and slit

   Remove each chilli's stalk and top, then make a long vertical slit. Set the prepared chillies aside.

4. 4

   Mix the spices

   Combine the ground mustard, fennel and fenugreek. Stir in the turmeric, dried mango powder, asafoetida and salt.

5. 5

   Moisten the masala

   Mix in 2–3 tbsp mustard oil so the spice mixture becomes moist.

6. 6

   Stuff the chillies

   Pack the masala firmly into each slit chilli.

7. 7

   Cover with oil

   Arrange the stuffed chillies in a completely dry glass or ceramic bottle or bowl. Pour over the mustard oil until the chillies are fully immersed.

8. 8

   Leave in sunlight

   If possible, place the chillies in sunlight for 3–4 days. Serve with parathas.

What is bharwan lal mirch ka achaar?

Bharwan lal mirch ka achaar is a North Indian stuffed chilli pickle, associated here with Uttar Pradesh. Its name describes the preparation: red chillies are slit, filled with spiced masala and covered in oil.

This version pairs the pungency of mustard and fenugreek with fennel's sweetness and dried mango's tartness. The oil-moistened filling packs into the chillies and seasons them as they rest.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 12g protein, 35g carbs, 71g fat.

The chillies and dried mango powder contribute most of the carbohydrate, while mustard oil and the ground seeds supply most of the fat; the seed mixture also provides some protein. Serve a small spoonful with a meal that includes vegetables and a protein-rich dish to balance the plate.

The spice filling

Mustard, fennel and fenugreek: These ground seeds make the pickle's aromatic base. Mix them evenly before adding the remaining seasonings.

Dried mango and turmeric: Amchur brings a sour note, while turmeric adds earthy warmth and colour. Asafoetida contributes a distinctive savoury aroma, so distribute it well through the mixture.

Dry chillies matter

Drying: Leave the chillies for the full 1–2 hours and check that their surfaces are dry before cutting. Moisture left on the chillies or in the storage vessel can compromise the pickle.

Slitting: Make one long opening without cutting the chilli in half. This gives enough room to add the filling while keeping each chilli intact.

Pack the filling firmly

Stuffing: Work the masala into the slit so it reaches along the chilli rather than sitting only at the opening. Pack it well, but take care not to tear the chilli.

Texture: The 2–3 tbsp oil should make the masala moist and cohesive, not runny. If the mixture seems dry, mix it thoroughly with the measured oil before filling.

Cool and cover with oil

Cooled oil: Let the mustard oil cool completely after heating it to smoking point. Pouring it over the chillies only once it is cool follows the recipe's method.

Full coverage: Use a completely dry glass or ceramic container and make sure the chillies sit beneath the oil. The stated oil amount is a guide; the amount needed depends on the container and how tightly the chillies fit.

Let the flavours settle

Sunlight: The recipe suggests placing the filled container in sunlight for 3–4 days if possible. Keep the chillies covered in oil during this time.

Serving: Offer the pickle as a sharp, spicy accompaniment to parathas. A little goes a long way alongside the bread and other parts of the meal.

Recipe notes & tips

• Choose firm, large chillies that are easy to slit and fill.
• Make sure the chillies and storage container are fully dry before assembling.
• Let the heated mustard oil cool completely before using it.
• Mix the spice powders well so every chilli gets a balanced filling.
• Use a clean, dry utensil when handling the pickle.
• Keep the chillies beneath the oil in the container.

Variations

• Adjust the heat: Choose milder or hotter large red chillies to suit your preference.
• Change the tang: Add a little more dried mango powder for a sharper filling.
• Boost the fennel: Increase the fennel slightly for a sweeter, more aromatic note.
• Make a smaller batch: Scale all the ingredients down together and use a smaller dry container.
• Serve as a side: Pair the pickle with dal and rice as well as parathas.

Common mistakes to avoid

• Damp chillies: Dry them thoroughly for 1–2 hours before slitting and stuffing.
• Hot oil: Allow the mustard oil to cool completely after it reaches smoking point.
• Loose filling: Press the masala into each chilli so it is well packed.
• Wet container: Use completely dry glass or ceramic to hold the stuffed chillies.
• Chillies above the oil: Pour in enough mustard oil to immerse them fully.
• Torn chillies: Make a single long slit and avoid cutting through the chilli.

How to store

Keep the chillies in a clean, dry, covered glass or ceramic container, submerged in oil, and refrigerate. Use a clean, dry utensil each time; for best quality, aim to use the batch within 2–3 weeks, as the recipe does not specify a validated shelf life.

Frequently asked questions