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Receta Lal Mirch ka Achaar (Stuffed Red Chili Pickle)

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Lal Mirch ka Achaar or lal mirch ka bharwa achaar is red chili pickle stuffed with homemade spice mix soaked in mustard oil, this pickle takes 2 - 3 days in warm winter sun rays to get ready for consumption and has shelf life 1 year if stored in sealed jar at room temperature and handled with great care.

Tiempo de Prep:


Cost per recipe $7.38 view details


  1. To prepare chilies for the pickle wash, wipe with a kitchen towel and sun dry for 1 - 2 hours to completely dry them.
  2. While chilies are sun drying prepare the masala. Add all the masala in grinder jar except mustard oil and blend to make a coarse powder. Once masala is powdered mix in mustard oil and mix nicely with a spoon.
  3. Wear surgical gloves or kitchen gloves if your skin is sensitive to chilies.
  4. With a sharp knife cut off the crown of the chilly and slit in between lengthwise half way through leaving intact from the lower end. Using knife hollow out the innards of the chilies, including all the seeds and the veins.
  5. Now stuff each chilly with the masala. I filled masala with my fingers to evenly stuff the chilly with masala.
  6. Arrange all the chilies in clean, dry jar. Drizzle mustard oil from top over the chilies in jar.
  7. Seal the jar with lid and keep in the sun. Pickle takes 2 - 3 days in bright sun to get ready.
  8. You can drizzle some more oil into each chilly everyday.
  9. Once ready pickle can be stored at room temperature for 1 year.
  10. Note: Always keep water away from pickles even a single droplet of water is enough to spoil the entire pickle.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 169g
Calories 943  
Calories from Fat 823 87%
Total Fat 93.74g 117%
Saturated Fat 10.23g 41%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 13967mg 582%
Potassium 416mg 12%
Total Carbs 21.25g 6%
Dietary Fiber 10.0g 33%
Sugars 2.28g 2%
Protein 11.85g 19%
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