Bharwan Lal Mirch ka Achaar (Stuffed Red Chilli Pickle)

Ingredients

• Thick red chillies (pickling type): 250 g
• Mustard oil: 1/2 cup
• Black mustard seeds (rai), coarsely ground: 3 tbsp
• Fennel seeds, coarsely ground: 2 tbsp
• Fenugreek seeds, coarsely ground: 1 tbsp
• Nigella seeds (kalonji): 1 tsp
• Turmeric: 1 tsp
• Dried mango powder (amchoor): 2 tbsp
• Salt: 2 tbsp
• Lemon juice: 3 tbsp

Method

1. 1
   Step 1

   Wash the chillies, wipe them with a cloth and dry them in the sun for 2 to 3 hours.

2. 2
   Step 2

   Make one lengthwise slit in each chilli, keeping the stem on. Gently remove the seeds.

3. 3
   Step 3

   In a bowl, mix the mustard seeds, fennel, fenugreek, nigella, turmeric, amchoor and salt. Add 2 tbsp of the oil and the lemon juice to make a thick masala.

4. 4
   Step 4

   Stuff each chilli firmly with the masala using a small spoon.

5. 5
   Step 5

   Stand the stuffed chillies upright in a dry jar.

6. 6
   Step 6

   Heat the rest of the oil until it smokes, cool it and pour it into the jar so the chillies are covered.

7. 7
   Step 7

   Keep the jar in the sun for 7 to 10 days, giving it a gentle shake each day.

Chef's Tips

• Wash your hands with soap after cutting chillies and don't touch your eyes.
• If any masala is left over, add it to the top of the jar.

Storage

Kept under oil, the chillies last 3 to 4 months. In summer, keep the jar in the fridge.