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Stuffed Green Chili Pickle Recipe | Bharwa Hari Mirch Ka Achar

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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.

This pickle is slight different then my other chili pickle recipes. The masla is stuffed inside in the chilies and the shelf life is quite long. If you cover the chilies with oil then you can store them at room temperature else store them in the refrigerator after a week.

Do try these chili pickles-

stuffed green chili pickle
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4 from 5 votes

Stuffed Green Chili Pickle

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



Prep Time30 minutes
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.

Comments

  1. Suparna says

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

    • anjanaskc says

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

  3. Maayeka says

    @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

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

  6. Javelin Warrior says

    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

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

4 from 5 votes (5 ratings without comment)