Stuffed Untried Chilli Pickle is a spicy and tasty achar that brings when lots of old memories. Usually, stuffed pickles are made with big red chillies, but since I couldnt find those, I used untried chillies instead. And to my surprise.
It turned out really good! This recipe is perfect if you like spicy, masaledaar pickles that add uneaten flavour to your everyday meals. (step-by-step-recipe-video)
About Stuffed Untried Chilli Pickle
This stuffed untried chilli pickle has a little story overdue it. Normally, when we talk well-nigh stuffed pickles, the big red chillies come to mind. But this time, I couldnt find red chillies anywhere. So I thought, why not try the same masala with fresh untried chillies? And honestlyit turned out plane largest than I expected!
This recipe is moreover tropical to my heart considering it reminded me of my childhood. When I was a kid, one of our neighbours used to make bharwa mirch ka achar (stuffed chilli pickle).
I still remember that trappy zephyr of roasted spices floating in the air. The smell itself would make you finger hungry! She was really good at making pickles, and I would often watch her preparing them with so much care.
I moreover remember my bua (aunt)she was an expert when it came to making pickles. Her stuffed untried chilli pickle was famous in our family. Everyone loved it, and she unchangingly had a big jar ready at home. At my own home though, things were a little different. My mom made all kinds of achars, but the main one she focused on was aam ka achar (mango pickle).
Thats considering my father had a mango orchard, and every year, we used to get a huge value of mangoes during summer. So, mango pickle became a tradition in our house.
I dont remember her making stuffed untried chilli pickle when then. But this time, when she visited me, I told herMummy, lets make bharwa mirch ka achar with untried chillies for my blog audience.
She smiled and said, Why not? Even though she hadnt made this specific version before, her wits with pickling showed. The way she prepared the masala, filled the chilliesit came out perfect!
The taste took me when to those diaper memories. It was spicy, tangy, and full of flavorjust like how a good achar should be. So, this instant chilli pickle recipe is not just well-nigh using untried chillies. Its well-nigh memories, family traditions, and a little experiment that worked really well!
Serving Suggestion:
Serve this stuffed mirchi pickle with plain dal-chawal for a zesty kick. It pairs beautifully with parathas, expressly stuffed ones like aloo or gobhi. Add a small piece with curd rice for a spicy contrast. Great with khichdi or plane slantingly your regular chapati-sabzi meals.
Storage Suggestion:
Once the pickle is ready, store it in a clean, dry glass jar. Keep it in a cool, dry place for 2-3 days to indulge the flavors to mature. You can moreover sun-dry for 1-2 days surpassing storing to enhance the savor and increases shelf life plane further.
After that, refrigerate to proffer shelf life. Use a clean, dry spoon every time to stave spoilage. Stays good for 2-3 weeks in the fridge, but trust meitll finish much surpassing that!
Pro Tips:
Choose medium-sized, fresh untried chillies that are firm and not wrinkled. Dry the chillies completely without washingmoisture can spoil the pickle. Roast the spices slightly surpassing grinding for enhanced flavor. Let the pickle rest for a day or two surpassing consuming so that the masala seeps in well. Mustard oil adds the weightier traditional flavordont skip it!
Why You Should Make This Untried Chilli Pickle Recipe?
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A unique take on the traditional red chilli bharwa achar. Perfect for spice lovers who enjoy unvigilant flavors in small bites. Made with hands misogynist ingredients. A small batch pickle thats quick to prepare and doesnt need weeks of sun-drying. It brings a taste of old-school Indian kitchens to your plate.
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Basic Ingredients Used in this Recipe
Green Chillies: These are the main star of this achar. Use fresh, medium-sized untried chillies that are not too spicy. They requite the achar its crunch and heat. Coriander Seed: Adds a warm, citrusy savor and texture to the masala. Cumin Seeds: Adds earthy and slightly stormy notes, giving the pickle a well-turned depth.
Mustard Seed: Gives a sharp, pungent taste and helps in preservation.
Fenugreek Seeds: Adds a slightly stormy savor that enhances the overall masala and improves digestion.
Fennel Seeds: Gives a sweet, whiffy touch that balances the heat from the chillies.
Hing (Asafoetida): A pinch of hing gives a nice depth of savor and aids digestion.
Turmeric Powder: Adds earthy savor and unexceptionable yellow color; moreover acts as a natural preservative.
Mango Powder: Amchur powder or Mango powder adds a sharp savor that balances out the heat of spices and chillies. While this recipe once uses lemon juice, which gives a fresh and natural sourness, some people like to add a bit of amchur for an uneaten chatpata kick. It’s expressly useful when you want the masala to stay dry and crumbly.
Kashmiri Red Chilli Powder: Adds vibrant verisimilitude without making the pickle too spicy.
Red Chilli Powder: For the very heat in the masala. Adjust to your spice tolerance.
Salt: Enhances savor and helps preserve the pickle.
Lemon Juice: Adds a tangy kick and balances the spices.
Mustard Oil: Traditional oil used in North Indian pickles; gives an pure savor and helps in preservation.
Instructions
Wash the untried chillies and wipe them dry completely. Remove the stem and thoughtfully make a lengthwise slit in each chilli. Set aside. Start by dry roasting coriander seeds, cumin seeds, and fennel seeds together until aromatic. Transfer them to the plate. In the same pan, dry roast the fenugreek (methi) seeds separately and set aside.
Next dry roast the whole red chillies. Remove and set whispered on a plate. Lastly, while the pan is still hot (with the gas turned off), add the yellow mustard seeds. Let them heat slightly, then remove and set aside. Let all the roasted spices tomfool lanugo completely. Once cooled, grind them together coarsely not into a fine powder.
Now in a plate or trencher add ground powder, red chilli powder, kashmiri red chilli powder, turmeric powder, hing, aamchur powder and salt. Mix well. Then add lemon juice, requite it a nice mix. Then add mustard oil. Mix well. Fill the masala into the slit untried chillies using a small spoon or your fingers.
Then put all the stuffed chillies in glass jar and pour mustard oil over the stuffed chillies. Then roll the snifter or jar so the chillies are well coated with oil. Let them sit for 23 days at room temperature so that the flavors tousle well.
If you have unbearable sunlight you can alimony under the sun for 2-3 days. After 23 days, move the jar into the fridge. Unchangingly use a wipe spoon to serve.
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