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Bharwan Mirch

Ritu's picture
Ingredients
  Red chilies 12 Large
  Salt 2 Teaspoon
  Nigella 1 1⁄2 Teaspoon
  Carom seeds 1 1⁄2 Teaspoon
  Fenugreek seeds 1 1⁄2 Teaspoon
  Coriander seeds 1 1⁄2 Teaspoon
  Fennel 2 Tablespoon
  Mango powder 2 Tablespoon
  Asafoetida 1 Dash
  Mustard oil 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1)Remove tops off the chilies and with a cocktail sticks remove seeds.
2)In a bowl, mix all the ingredients and keep aside half of the oil.

MAKING
3)Stuff the mixture into the chilies from the top holes and put them in a clean, dry jar.
4)Pour remaining oil and shake the jar to make the chilies moist with oil.
5)Place the jar in sun for 4 or 5 days and shake once a day and before each use.

SERVING
6)Serve the stuffed chili pickle with main dishes.

TIPS
In the absence of sun, use a warm place within the home and/or use warmed up oil instead.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Taste: 
Spicy
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Chili
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
20
Subtitle: 
Stuffed Chilli Pickle

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 58 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 201 mg8.4%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1.5 g6%

Sugars 2.4 g

Protein 0.97 g1.9%

Vitamin A 6% Vitamin C 66.5%

Calcium 3% Iron 4.8%

*Based on a 2000 Calorie diet

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Bharwan Mirch Recipe, Stuffed Chilli Pickle