Stuffed Red Chillies Pickle

Bharwa Lal Mirch ka Achar is a classic North Indian and Bihari specialty — whole red chillies are slit and filled with a flavorful spice blend. This fiery and tangy pickle is perfect alongside dal‑chawal, parathas, or just rice and curd.

Why You’ll Love It

• Traditional craftsmanship: Chillies are hand‑stuffed with a bold mix of amchoor, fenugreek, mango powder, fennel, cumin, mustard, turmeric, black salt, and hing, all infused in pure mustard oil.

• Long-lasting pickle: Properly packed and stored, it can retain its distinctive flavor and freshness up to a year—without preservatives .

• Versatile sidekick: Spicy and tangy—ideal with dal-chawal, parathas, curries, or even used in achari-style gravies and sandwiches.

Ingredients

• Whole red chillies*

• Mustard oil (cold-pressed)

• Mango powder (amchoor)

• Fenugreek seeds

• Fennel & cumin seeds

• Yellow mustard seeds

• Turmeric powder

• Black salt & regular salt

• Hing (asafoetida)

• Lemon juice (natural acidifier)

* Select thick-walled chillies

Allergen Info: May contain mustard, fenugreek, and traces of other spices.

Usage & Storage

• Use a clean, dry spoon each time to avoid contamination.

• Store in a cool, dry place away from direct sunlight.

• Oils may solidify in cold weather; gently warm before serving if needed.

• Best consumed within 12 months of packaging.

How It’s Made

1. Prep & Stuff: Clean and slit chillies, remove seeds, then tightly fill with spice mix.

2. Cold Press Oil: Heat mustard oil to smoking point, cool it slightly, and pour over chillies.

3. Maturation: Jar under a muslin cloth or airtight lid; leave in warm sun for 3–5 days for flavor to develop.

4. Storage: Seal and store in a cool, dry place; flavor intensifies over time.

Taste Notes

• Sharp heat balanced with tangy spice and a savory mustard‑oil aroma

• Crunchy texture initially, gradually softens as it matures

• Robust flavor that complements Indian meals and snacks