Laal Mirch ka Bharwa Achaar (Stuffed Red Chili Pickle)

Step 1: Prepare Red Chilies

Take 300 grams of thick, straight red chilies. Wipe each chili thoroughly with a damp cotton cloth, then with a dry cloth to remove any moisture. Alternatively, leave them under a fan for 1-2 hours to dry completely. This prevents spoilage.

Step 2: Deseed Red Chilies

Using a knife or a peeler, carefully remove the stem of each chili. Then, insert the peeler or a small knife into the opening and rotate it to loosen and remove all the seeds and inner white membranes. Collect the removed seeds in a separate bowl if you wish to use them in the masala for extra spice.

Step 3: Roast Whole Spices (Batch 1)

Heat a pan on low flame. Add 1/2 cup fennel seeds, 1/2 cup coriander seeds, and 1/3 cup cumin seeds. Dry roast these spices on low heat for about 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them or release their oil. Transfer them to a plate to cool.

Step 4: Roast Other Spices (Batch 2)

In the same pan, add 1 teaspoon fenugreek seeds, 2 tablespoons mustard seeds, 4 tablespoons split mustard seeds (rai daal), 1 tablespoon kalonji, and 1 teaspoon carom seeds. Dry roast these spices on low heat for about 1-2 minutes until they are lightly fragrant and no moisture remains. Transfer them to a separate plate to cool.

Step 5: Heat and Cool Mustard Oil

In a clean pan, add 1 to 1.5 cups of mustard oil. Heat the oil on high flame until it starts smoking. Once it reaches the smoking point, turn off the flame and let the oil cool down completely to a lukewarm temperature before use.

Step 6: Prepare Masala Mixture

Once the roasted spices have cooled, transfer the first batch (fennel, coriander, cumin) to a mixer grinder and grind them into a coarse powder. Transfer this powder to a large mixing bowl. Then, add the second batch of roasted spices (fenugreek, mustard, rai daal, kalonji, ajwain) to the bowl. Add 2 tablespoons turmeric powder, 1 tablespoon asafoetida, the reserved chili seeds (if using), 2 tablespoons black salt, 2 tablespoons regular salt, and 2 tablespoons amchur powder.

Step 7: Combine Masala with Oil and Vinegar

Pour a sufficient amount of the cooled mustard oil into the masala mixture, mixing well with a spoon until the mixture is well combined and has a binding consistency. Then, add 1/4 cup white vinegar and mix thoroughly again. Taste the masala and adjust salt or sourness (amchur/vinegar) if needed.

Step 8: Stuff the Chilies

Take each deseeded red chili. Using a spoon, carefully fill the chili with the prepared masala. Use a pencil or a thin stick to gently push and pack the masala firmly down into the chili, ensuring it's completely filled from top to bottom.

Step 9: Prepare Dipping Oil

In a separate bowl, take some of the cooled mustard oil. Add 2 tablespoons of Kashmiri red chili powder to it and mix well. This mixture will give the pickle a vibrant red color.

Step 10: Arrange Pickle in Jar

Take a clean, dry glass jar. Pour a small amount of plain mustard oil at the bottom. Take each stuffed chili, dip it completely into the red oil mixture, ensuring it's coated evenly, and then carefully place it into the glass jar. Repeat this process for all the stuffed chilies. Once all chilies are in the jar, pour any remaining red oil mixture over them. Ensure the chilies are submerged in oil to prevent spoilage. Close the jar tightly.

Step 11: Store and Enjoy

Store the red chili pickle in a cool, dry place. The pickle will be ready to eat in a few days and can last for years if no moisture enters the jar. Enjoy with your meals!

• Select thick, straight red chilies for easier stuffing.

• Allow chilies to dry for 1-2 days after purchase to remove excess moisture.

• Wipe chilies thoroughly with a damp cloth followed by a dry cloth to ensure no moisture remains, which can spoil the pickle.

• Do not over-roast the spices; roast on low heat until fragrant to preserve their aroma.

• Use a pencil or similar tool to firmly pack the masala inside the chilies.

• Adding Kashmiri red chili powder to the dipping oil gives the pickle a vibrant, market-like red color.

• If you prefer a spicier pickle, you can grind and add the removed chili seeds to the masala. Otherwise, discard them.

• Adjust the amount of amchur powder or white vinegar based on your preferred level of tanginess.

• If you don't want to use white vinegar, increase the amount of amchur powder and mustard oil slightly.