Bharwan lal mirch ka achar
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Fat red chillies stuffed with a mustard and fennel spice mix and sunned in mustard oil, a winter pickle.
Region: Haryana and neighbouring north IndiaOccasion: Made in winter, eaten through the yearTime: 45 min + 1–2 weeks in the sunServes: About 500 g pickleVegan
Ingredients
- 500 g large, fleshy fresh red chillies
- 4 tbsp yellow mustard seeds, coarsely ground
- 2 tbsp fennel seeds, coarsely ground
- 1 tbsp fenugreek seeds, coarsely ground
- 1 tsp kalonji (nigella seeds)
- 1 tsp turmeric
- ½ tsp hing
- 3 tbsp salt
- 2 tbsp amchur or lemon juice
- 1 cup mustard oil
Method
- Wash the chillies and dry them completely in the sun or with a cloth; any water will spoil the pickle.
- Slit each chilly along one side and remove some seeds.
- Mix all the spices, salt and amchur with 3 tbsp of the mustard oil.
- Stuff the chillies tightly with the mixture and pack them into a clean, dry glass or ceramic jar.
- Heat the remaining mustard oil until it smokes, cool it completely and pour it over the chillies.
- Keep the jar in the sun for 1–2 weeks, shaking it daily, until the chillies soften.
History
Sun-cured pickles are a winter ritual in north Indian homes, when fresh red chillies are in season.
Significance
A spoon of stuffed chilli pickle is part of nearly every Haryanvi meal of roti, dal and buttermilk.