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You are here: Home / Pickles / Stuffed Green Chili Pickle Recipe, Bharwa Hari Mirch Ka Achar

Stuffed Green Chili Pickle Recipe, Bharwa Hari Mirch Ka Achar

2013-04-10 by Anjana Chaturvedi

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Stuffed green chili pickle -North Indian style

Stuffed Green Chili Pickle -this is a very delicious and tangy pickle of fresh green chilies. This fresh green chili recipe is a very old recipe of my family. I learned making this chili pickle recipe from mother like the all the delicious yummy pickle recipe posted on my blog.

I love pickles so much that I often try to make different varieties of pickles regularly. Green chili pickle is my most favourite one and have tried making so many varieties of chili pickle and all turn out awesome.

Do try these chili pickles-

  • Green chili ,ginger and lemon pickle
  • Green Chili Pickle – Maharashtrian style
  • Rajasthani Mirchi Ka Kutta
  • Gujarati Raita Mircha
  • Chukki Hui Hari Mirch
  • Puli Milagai/ South Indian Pickle
stuffed green chili pickle
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Print Recipe
3.75 from 4 votes

Stuffed Green Chili Pickle

Stuffed Green Chili Pickle -this is a very delicious and tangy pickle of fresh green chilies



Prep Time30 mins
Course: Condiments, Pickles/Achar, Preserve, Side Dish
Cuisine: Rajasthani cuisine, Uttar Pradesh Cuisine
Keyword: Bharwa mirch ka achar, Mirch ka achar, stuffed green chili pickle
Servings: 7
Author: Anjana Chaturvedi

Ingredients


  • 350 gms Thick Green Chilies/ Serrano Peppers
  • 1/4 cup Fennel Seeds / Saunf
  • 3 tbsp Mustard Seeds / Rai *
  • 1.5 tsp Fenugreek Seeds / Methidana
  • 3.5 tbsp Coriander Powder / Dhaniya Powder
  • 3.5 tbsp Mango Powder / Amchoor Powder
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 1.5 tbsp Salt / Namak
  • 2 tbsp Mustard Oil / Sarso ka tel
  • 1.5 tbsp White Vinegar / Sirka

Instructions

  • Wash and wipe the chilies well and then spread on a towel for some time to remove any trace of moisture .

  • Slit from the middle lengthwise from top to end part and take care not to cut into two parts.You can remove the seeds from the chilies to make it less spicy.(optional)

  • Grind mustard and fenugreek and make a powder.Coarsely crush fennel seeds

  • In a big bowl add all the spices,vinegar and 2 tbsp oil and mix well.Stuff this mixture in  the chilies.

  • Now put the stuffed chilies in a sterlized jar .

  • Heat 2 tbsp of mustard oil and then let it cool down completely,then pour over the chiles.

  • f possible keep the jar in sunlight daily for few hours and Start using after 4-5 days.

  • Serve with rice and any Indian bread of your choice.

Notes

Note-
1-The pickle stays well for minimum a month but If you are making the pickle in large quantity then add enough oil  to cover the pickle till the rim for a long shelf life .
2-Quick version-You can chop the chilies in roundals and then mix all the ingredients in it and fill in the jar.
3- Can substitute vinegar with lemon juice.

Filed Under: Pickles, Travel food, Uttar Pradesh Cuisine Tagged With: Bharwa mirch, chili, chili pickle, Green, Indian pickle and chutney, Pickle, Pickles and Chutneys, stuffed, stuffed chili

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Comments

  1. Suparna says

    2018-07-15 at

    I want to try this receipe but i dont have mango powder what can i use insted?

    • anjanaskc says

      2018-07-16 at

      Suparna if you dont have mango powder then just double the quantity of mustard powder

  2. Savithri shanker says

    2015-12-16 at

    Awesome and spicy.

  3. Maayeka says

    2013-04-17 at

    @Hi Baljeet..thanks for liking it.I know mustard take time to powder but You have to grind the mustard seeds for this pickle 🙂

  4. Baljeet says

    2013-04-17 at

    Hiii ..this really looks yummy …wanna try mustard seeds whole or powder ??? i know its difficult to grind mustard seeds ..was just wondering ???

  5. Nayna Kanabar says

    2013-04-14 at

    Love this awesome pickle, thanks for sending it to lets cook pickle event.

  6. Javelin Warrior says

    2013-04-12 at

    Wow, these are so cool looking and easy to make! I probably wouldn't be able to eat one by itself (too spicy), but I could definitely see using these for cooking… Thanks so much for sharing and please remember to use the Made with Love Mondays series name when linking back…

  7. Chitz says

    2013-04-12 at

    Wow.. Tongue tickling pickle.. Just love the look of it.. Must be really heavenly to have them 🙂 And glad to be ur new follower 🙂

  8. Sapana Behl says

    2013-04-11 at

    My all time favorite ! Looks perfect

  9. Kaveri Venkatesh says

    2013-04-11 at

    The pickle looks awesome…

  10. Gauri says

    2013-04-11 at

    This si really really delicious!

  11. Vimitha Anand says

    2013-04-11 at

    Sp spicy pickle
    Come participate and win healthy Hudson canola oil hampers

  12. Maayeka says

    2013-04-11 at

    @Anonymous-black or yellow mustard(kuria)both can be used.

  13. Gayathri Ramanan says

    2013-04-10 at

    what a tangy and tempting pickle..nice clicks

  14. Shanthi says

    2013-04-10 at

    awesome picture…

  15. Anonymous says

    2013-04-10 at

    black mustard seeds or yellow?

  16. Priya Suresh says

    2013-04-10 at

    Omg, cant stop drooling here, such an irresistible stuffed chillies pickle.

  17. Nayna Kanabar says

    2013-04-10 at

    What a lovely pickle, please feel free to send it to lets cook pickle event at simply.food.

  18. Mythreyi Dilip says

    2013-04-10 at

    Looks too good. I'm bookmarking this and will try these soon.

  19. Hamaree Rasoi says

    2013-04-10 at

    Tasty and tangy looking pickles.
    Deepa

  20. Meena Selvakumaran says

    2013-04-10 at

    love this pickle,will prepare sometime,thanks for the note quite helpful.

  21. divya says

    2013-04-10 at

    looks very tempting. Irresistible.

  22. Vidya Chandrahas says

    2013-04-10 at

    Mouthwatering and tempting pickle

  23. Shobha says

    2013-04-10 at

    This is quite similar to what I make ..

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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