Bharela marcha nu achaar

Bharela marcha nu achaar

Whole stuffed chilli pickle

Mr Todiwala's Bombay
1 kg
Helen Cathcart

Chilli pickles are enjoyed all over the subcontinent. No doubt the chillies differ in size, shape and, above all, in strength. There are numerous types of chilli pickle but this one is easy, quick to prepare and enhances many snacks and curries.


Quantity Ingredient
1 tablespoon fenugreek seeds
2 tablespoons black mustard seeds
3-4 tablespoons sesame seeds
5-6 cloves
5 cm piece cinnamon stick
3 tablespoons salt
2 tablespoons caster sugar
1 tablespoon ground asafoetida
1kg short, fat red or green chillies
500ml sunflower or rapeseed oil


  1. Lightly toast the seeds, cloves and cinnamon stick in a small, dry frying pan, stirring for about 30 seconds until fragrant. Pound them to a powder with the salt and the sugar in a clean coffee grinder or a mortar with a pestle (or in a bowl with the end of a rolling pin). Stir in the asafoetida.
  2. Wash and dry the chillies. Slit them down the middle taking care not to cut them open and not letting the knife go through the other side.
  3. Fill each chilli with the spice powder and put them in a stainless steel or a large glass bowl.
  4. Heat the oil in a pan until it begins to smoke. Cool slightly and pour over the chillies whilst still hot.
  5. Keep the chillies in the bowl with a cloth tied over it for 4–5 days before bottling then place in sterilised screw-topped jars, making sure they are totally submerged in the oil.
  6. The chillies need at least a week of maturing but are best left for 10–12 days before beginning to enjoy them. Store in the refrigerator and, if necessary, top up with oil when some are used, then they will keep for up to 6 months.
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