Mustard Chilli Pickle, Oil Free Achaar

by Tarla Dalal

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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.

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Mustard Chilli Pickle, Oil Free Achaar recipe - How to make Mustard Chilli Pickle, Oil Free Achaar

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Storage upto 3 months: Refrigerated. Preparation Time: 15 mins Cooking Time: 3 mins Total Time: 18 mins 2Makes 2 servings
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Ingredients

For Mustard Chilli Pickle
2 cups bhavnagri chillies , cut into 12 mm. roundels and deseeded
1/4 cup fennel seeds (saunf)
1/4 cup split mustard seeds (rai na kuria)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
3 tbsp lemon juice
1 tbsp salt

Method

For mustard chilli pickle

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.

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Method for Mustard chilli pickle

Take bhavnagri chillies and cut into 12 mm roundels. You need to push the seeds out of each bhavnagri chillies roundel by pushing the centre out with your thumb. If they don’t come out then use a knife to loosen the edges and then push the seeds out.
Take 1/4 cup fennel seeds (saunf) in a non stick pan.
Roast them for 2 to 3 minutes in a pan, stirring it to roast evenly.
Pound the saunf to a coarse powder in a mortar and pestle.

Put the saunf in a non stick pan or a deep bowl.
Add the split mustard seeds.
Add the turmeric powder.
Add the chilli powder.
Add 1 tablespoon salt. Don't put excess salt as the pickle will become too salty.

Add 3 tablespoons lemon juice. This will help to bind the masala well.
Combine all the ingredients and mix well.
Stuff the mustard chilli pickle masala into the bhavnagri chilli roundels with a spoon.
Keep aside for 2 hours so the flavours blend well. You can store it in an an air-tight glass jar. It stays refrigerated in for upto 3 months.