Green peppercorns bottled in brine (i.e. salt solution) are exported from Tamil Nadu to other parts of the world. This delicacy of unripe peppers is available for only for a few weeks in a year i.e. before the monsoons and before the onset of the winters. You will find them at certain specialty vegetable vendors, so look out for them. Carefully wash the peppercorns so that you can retain them with their stalks on. A teaspoon of oil added to the recipe acts as a protective covering for the peppercorns and helps to keep them for a longer period.
Crisp vegetable pieces in chilli, mustard and brine (salt solution). Choose any combination of fresh winter vegetables for this pickle and finely chop them. The vegetables are then immersed in a salt solution and left aside for a day. This is done to reduce the water content of vegetables, which improves their shelf life. The next day, spices viz. mustard, turmeric and chilli powders are added and mixed in the pickle. The pickle is ready to serve immediately. You can refrigerate it to keep it for longer.
As a child, I used to stand by my mother's side when she used to pickle baby mangoes. The sight of miniature mangoes being poured into pickle jars was always a treat to watch and the baby mangoes Were fun to eat. Raw baby mangoes are approximately 12 mm. to 25 mm. (½" to 1") in size and are available just before the mango season begins i.e. before summers. You will find these at specialty vegetable vendors, so look out for them. Baby mangoes can be pickled using any mango pickle recipe or they can be preserved in brine (which is a salt solution). I personally like to preserve them in brine. The mangoes stay crisp and firm with a predominantly salty taste. You can drain out the brine preserved mangoes and combine them with pickling spices and oil to make a quick, out-of-season baby mango pickle. While brining these mangoes, be careful to retain the small stalks of the baby mangoes. They help to preserve the mangoes for a longer period. However, if you do not find baby mangoes, use raw mango pieces which taste just as good but do not look as pretty and petite.
Water pickles are a specialty of my family. My mother was known to make some astounding varieties of water based pickles. I have inherited only a few of them of which this one is my personal favourite. This pickle takes about a week to mature and can then be eaten for the next 4 to 5 weeks. It gets very sour as time passes, so you may need to add some sugar to it. One way to slow its deterioration is to refrigerate it after it has matured. Both the vegetable and the juice can be consumed. Have with Paratha, Missi Roti, Lachha Paratha, Butter Naan. 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. This quickly prepared onion relish is usually served with grilled vegetables e.g. Paneer Tikka , Tandoori Aloo etc. But I have served it on several occasions as part of a main meal and my family and friends have just loved it.
I have enjoyed making it and sharing this recipe with lots of people. I'm sure you will enjoy it too! But just a little note of caution before you start .
To avoid the strong flavour of onions and vinegar, it is best to cook them covered in a pan and to stir them occasionally. Bottle the pickle in a clean sterilised glass jar. This relish will keep well for upto one month, when stored refrigerated.
Have a go at other oil free pickles like Green Peppercorns in Brine and Nimbu Adrak ka Achaar . This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it.
This quick recipe of one of the easiest and most economical pickles to make and is used by most Punjabi households.
Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle.
Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them. The pickle is ready to eat after 10 days.
This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with Paneer Stuffed Green Pea Parathas . Onions are one of the oldest cultivated vegetables and are available throughout the year. Small white onions are best suited for this recipe as they are mild in flavour and do not colour the pickling liquor. Pickled baby onions have been popularly eaten throughout India. Here they have been salted in spiced and sweetened vinegar. Shallots or Madras onions can be treated in the same way. I have also added some garlic cloves for additional flavour and aroma. This pickle stays well for 2 to 3 months and it becomes sour with the passage of time. You can store it in the refrigerator to slow down its deterioration.