stuffed laal mirch ka achar
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5 from 3 votes

Stuffed Red Chili Pickle ,Bharwa Laal Mirch Ka Achar

This Tangy spicy Stuffed Red chili pickle is Popular as Banarasi laal mirch ka achar, This pickle taste awesome with every thing.You can have it with chapati, poori, paratha ,rice or as a side dish with your meal
Prep Time20 mins
Course: Pickles/Achar, Side Dish, Travel Food
Cuisine: Uttar Pradesh Cuisine
Keyword: laal mirch ka achar, red chili pickle, stuffed red chili pickle
Author: anjanaskc


  • 1/2 kg Fresh Red Chilies
  • 100 gm Mango powder/ amchoor
  • 50 gm fenugreek seeds/ methidana
  • 75 gm Mustard seeds/ Rai
  • 50 gm Salt
  • 50 gm Black Salt/ kala Namak
  • 50 gms Fennel seeds/ saunf
  • 50 gms Carom seeds/ ajwain
  • 50 gms Turmeric/ haldi
  • 50 gms Red Chili Powder
  • 20 gm Onion Seeds/ kalonji *
  • 2 tsp Asafoetida/ hing
  • 125 ml Mustard oil


  • Wash the chilies with water and then wipe them well.
  • Remove the crown from all the chilies and then spread on a cloth and put in sunlight form an hours so all the water dries up completely.
  • First sun dry fennel,Mustard, Fenugreek seeds,ajwain and cumin seeds for a day or slightly dry roast to remove the moisture.
  • Now grind all to make a coarse powder.
  • Take a bowl and add the ground powder and now add all the remaining powders in it and mix well.
  • Heat te Mustard oil to a smoking point and then let it come to room temperature.
  • Add oil in the spice mix and mix well. The prepared spice mix should look like a soft dough so add oil accordingly.
  • Slit the chilies from the center on one side and keep aside.
  • Now take some spice mixture and stuff tightly in each chili . Same way stuff all the chili with the masala and keep in a large plate.
  • Heat about a cup of mustard il and then let it cool down completely.
  • Pour about 1/2 tsp oil over each chili with a spoon ,take care that the masala will not come out from the stuffed chilies.
  • Now put all the stuffed red chilies in a sterilized ceramic or glass jar.
  • Tie a muslin cloth on the mouth of the jar and keep it in direct sunlight for a week.if the sunlight is not strong then you may need to keep for some extra time
  • When the chilies are soften a bit and the colour change to a more deep dark colour then it is ready. Now keep the jar and a cool dry place and keep in sunlight once a month.
  • Enjoy stuffed red chili pickle with your meal !


If you don't consume kalonji then skip adding it and just slightly increase the amount of fennel seeds