Go Back

Stuffed Red Chilli Pickle Recipe - Bharwa Lal Mirch ka Achaar Recipe

Recipe Source: Nisha Madulika Spicy laal mirch achar taste super delicious with roti or paratha. You can enjoy with pulao or rice too. I specially love it with curd rice.
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Condiments
Cuisine Indian


  • Mustard Seeds / Kaduku - 2 tblsp
  • Fenugreek Seeds / Vendayam / Methi - 1 tblsp
  • Fennel Seeds / Sombu / Saunf - 2 tblsp
  • Salt to taste
  • Turmeric Powder - 1 tsp
  • Ajwain / Omam / Carom Seeds - ½ tsp
  • Asafoetida / Hing / Kaya Podi - ¼ tsp
  • Mustard Oil - 2 tblsp
  • Lemon Juice or Vinegar - 3 tblsp
  • Fresh Red Chilli - 250 grams


  • Take mustard, fennel and fenugreek in a pan and roast till golden on low flame. Cool it down and take it in a blender and powder till fine.
  • Take it in a bowl, add all ingredients and mix well.
  • Now take red chilli, wash well and wipe it till dry. You can put it in sun for 1 hour.
  • Now make a slit and cut it open and remove the seeds.
  • Fill with the masala and set aside.
  • Now store this in a clean dry jar for a week before consuming.


1)Wash chillies and wipe them dry. Place them in sun for 1 hour before using so moisture is there.
2)The plates and bowl which you use should be dry and no moisture should be there.
3)The container in which you are storing the pickle should be washed, dried and placed under sun so no moisture is there.
4)You can store this for 2 to 3 months at room temp.
5)If you want to store for longer time. Submerge the pickle in mustard oil and use.
6)Use dry spoon when handling the pickle.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!