Bharvaan Laal Mirchi ka Achaar (Stuffed Red Chilli Pickle)

Red Chile Pepper

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  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Pickling Time: 240 hrs
  • Yield: 50 servings
Nutritional Guidelines (per serving)
23 Calories
1g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 50 servings
Amount per serving
Calories 23
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2460mg 107%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Protein 1g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pickle from North India's state of Uttar Pradesh sounds fiery, but it is a classic case of more bark than bite! The best part is, it is easy to make, as you are basically creating a masala and then stuffing the peppers. After sitting in a jar in the sun for about a week, the spicy (but not too hot) pickled peppers are perfect to enjoy as a snack or alongside a meal.

The end of this recipe calls for asafetida–a gum that is from the sap of the roots of a giant fennel. It is sold in brick form as well as a powder. It has a foul odor, similar to that of sulfur or rotting onions, but when cooked takes on the flavor of onion. Although not native to India, it has been used in Indian cooking (and medicine) for ages. 


  • 2 1/4 pounds large red chilies
  • 5 dry red chilies
  • 3 tablespoons cumin seeds
  • 2 tablespoons mustard seeds
  • 2 tablespoons aniseed seeds (or fennel seeds)
  • 8 to 10 tablespoons mustard powder
  • 1/4 cup raw mango powder
  • 1 cup salt
  • 5 limes (juiced)
  • 2 cups mustard oil
  • 1 teaspoon asafetida

Steps to Make It

  1. Wash and thoroughly dry the large red chilies. Trim the stems. Slit the chilies up to just under the stem–do not cut right through them. Scoop out all the inner flesh and seeds and discard.

  2. Roast the dry red chilies, cumin seeds, mustard seeds, and aniseed or fennel seeds over low heat.

  3. Cool and grind in a food processor until coarse.

  4. Add the mustard powder, raw mango powder, and salt. Add the lime juice to this mix to make a thick paste.

  5. Stuff each chili well with the paste.

  6. Put the chilies in a dry, wide-mouthed glass pickling jar; the glass should be able to withstand hot temperatures.

  7. Heat the mustard oil in a pan and when very hot add the asafetida and immediately turn off the heat.

  8. Pour this oil over the chilies in the jar.

  9. Seal the jar and keep it in the sun for a week to 10 days. The longer you keep it out in the sun, the better the pickle tastes. Shake gently each day to make sure the oil coats the chilies well.

  10. Serve with plain chapati (flatbread) or rice.


  • Oil your hands a bit before you remove the inner flesh and seeds of the chili and you'll save yourself from the chili burn.

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