Indian
Vegan
Gluten free
SpicyBharwa lal mirch ka achar
Stuffed red chilli pickle
भरवां लाल मिर्च का अचार: plump red chillies stuffed with mustard, fennel and amchur and cured in mustard oil (plus 1 week in the sun)
In winter, when the fat, fleshy red chillies of Banaras and Rajasthan come to market, families in Varanasi, Lucknow and Jaipur set aside a day to make bharwa lal mirch. The chillies are large and only mildly hot, more like a long pepper, so they are emptied, packed with a sharp masala of coarse yellow mustard, fennel, fenugreek, nigella and amchur (dried mango powder), and cured under smoked mustard oil in the sun. After a week the skins soften and the filling turns tangy and pungent, almost a meal in itself; one chilli sliced beside dal-chawal, puri-sabzi or a plain paratha is plenty. Wear gloves for the cutting, and make sure the chillies are fresh, glossy and firm. Common mistake: stuffing chillies that are still damp inside after washing; dry them for a few hours, cut side down, or the jar will spoil. Keep them under oil, use only a dry spoon or tongs and discard if mould appears. Chef's tip: a spoon of lemon juice in the filling helps it cling and gives a brighter tang.
- Prep
- 50 min
- Cook
- 10 min
- Difficulty
- Medium
- Serves
- 16
- Per serving
- 140 kcal
Ingredients
For the chillies
- 1 ⅛ lb fat red chillies (Banarasi lal mirch)about 16, washed and dried completely
For the stuffing
- 2 ⅛ oz yellow mustard seeds
- 1 ⅜ oz fennel seeds (saunf)
- 1 tbsp fenugreek seeds
- 2 tsp nigella seeds (kalonji)
- 3 tbsp dried mango powder (amchur)
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- ½ tsp gluten-free asafoetida
- 1 ⅝ oz salt
- 1 tbsp lemon juice (optional)
- 1 ¼ cups mustard oil
Tick what you have; the rest goes in the basket.
Method
0/8 doneStep 1: Sterilise the jar and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 15 minutes (or in strong sun for a few hours). Cool completely; jar, lid, bowls, spoons and your hands must be bone dry.
Step 2: Wearing gloves, wipe the 1 ⅛ lb fat red chillies (Banarasi lal mirch) dry. Cut a slit down one side of each, keeping the stalk on, and scrape out the seeds and pith with a small spoon. Lay them cut side down on a cloth in the shade for 3–4 hours until completely dry inside.
20 minStep 3: Heat 1 ¼ cups mustard oil in a pan until it smokes, then turn off the heat and let it cool completely.
5 minStep 4: Dry-roast 1 ⅜ oz fennel seeds (saunf) and 1 tbsp fenugreek seeds over a low heat for 2 minutes until fragrant, cool, then coarsely grind with 2 ⅛ oz yellow mustard seeds.
4 minStep 5: Mix the ground spices with 2 tsp nigella seeds (kalonji), 3 tbsp dried mango powder (amchur), 1 tsp ground turmeric, 1 tsp red chilli powder, ½ tsp gluten-free asafoetida and 1 ⅝ oz salt. Add 5 tbsp of the cooled oil and 1 tbsp lemon juice, if using, to make a moist, crumbly filling that holds when pressed.
3 minStep 6: Stuff each chilli generously through the slit, pressing the filling in with a dry spoon handle.
15 minStep 7: Lay the chillies upright or in layers in the jar and pour over the rest of the oil until they are completely covered. Tie muslin over the mouth.
3 minStep 8: Put the jar in the sun every day for 7–10 days, turning it daily, until the skins soften and the oil turns red. Close the lid and store in a cool place for up to 6 months, topping up with smoked, cooled mustard oil if the chillies show. Discard if mould appears.
KrazyBadal
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