Mustard Chilli Pickle, Oil Free Achaar
by Tarla Dalal
Added to 71 cookbooks
This recipe has been viewed 63618 times
mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle | with 13 amazing images.
mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle is a spicy pickle for all the achar lovers. Learn how to make mustard chilli pickle.
Sliced bhavnagri green chillies have been stuffed with roasted fennel seeds powder along with other pickling spices like turmeric powder and chilli powder and lemon juice. You can serve this masala bharwa mirch immediately or mature it for at least 2 hours before serving.
To make mustard chilli pickle, place the fennel seeds in a broad non-stick pan and dry roast them on a medium flame for 2 to 3 minutes. Cool slightly and pound them in a mortar and pestle (khalbhatta) to a coarse powder. Combine this fennel seeds powder and add all the other ingredients and toss well. Stuff the bhavnagri chillies with this mixture using a spoon. Keep aside for 2 hours and then serve. You can store it in an air-tight glass jar. It stays for upto 3 months when refrigerated .
This oil free Indian pickle, not only is devoid of fat but also has a restricted quantity of salt. So it is a healthier option to devour with your favourite Indian meal. However, we do not recommend this pickle on a daily basis in huge quantities.
Tips for bhavnagri chilli ka achar. 1. While buying fresh chillies look for crisp unwrinkled ones. Make sure they are bright and unbroken. 2. Cut them into thick roundels so stuffing them becomes easier. 3. IF you are not comfortable stuffing the chillies with a spoon, you can stuff with your fingers as was done traditionally. 4. Store the pickle in a glass jar only. Storing in steel canisters or jars can change the taste of the pickle.
You can also try other oil-free pickles like Crunchy Vegetable Pickle or Baby Mangoes in Brine.
Enjoy mustard chilli pickle recipe | stuffed bhavnagri chilli pickle | stuffed bhavnagri chilli ka achar | masala bharwa mirch | oil free Indian pickle | with step by step photos.
- To make mustard chilli pickle, roast the fennel seeds. Pound them to a coarse powder in a mortar and pestle.
- Combine all the ingredients and toss well.
- Bottle in a sterlised glass jar.
- This mustard chilli pickle is ready to eat immediately. It can be kept under the sun for 3 to 4 days so that the flavours mellow down. It stays refrigerated for upto 3 months.
Mustard Chilli Pickle, Oil Free Achaar recipe with step by step photos
Nutrient values (Abbrv) per serving
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