Here’s my family recipe for an instant 15 minutes lal mirch ka achar. Red chillies are stuffed with a sweet and tangy dhana jeeru and amchoor powder masala then tossed through a panch phoran tempering. Easy, quick and the perfect accompaniment to your favourite Indian meals.
Note – This recipe has been updated from the archives – first published 10 March 2013. I’ve added new images and helpful content, the recipe remains the same.
A warming plate of daal and rice is delicious, but a warming plate of daal, rice and pickle is down-right incredible!
This stuffed red chilli pickle is up there with the best! It fits perfectly in a lunch or dinner thali but can also go simply with breads. My go-to pairing is with vaghareli khichdi or methi paratha .
I love that the recipe is instant too. Many pickle recipes need maturing and plenty of sunlight. I have neither the weather nor the patience so this version is perfect! Also, we prefer making small batches and enjoying them at their freshest.
It’s as simple as putting together a quick masala powder, stuffing into long red chillies then cooking on the stove for a few minutes.
The Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Red achaar chillies – you specifically need the thick, long red chillies that you can slit and stuff. They’re also not too spicy.
- Panch phoran – a pickling mix of 5 seeds which gives all the important flavour to this pickle.
- Oil – for the tempering
- Hing
Masala:
- Coriander and cumin powder
- Sugar – the sugar balances out the spices and completes the tang from the dry mango powder. It gives so much depth to the pickle so don’t skip it!
- Fennel seeds – fennel seeds complete the flavour and are often added to North Indian pickles.
- Dry mango powder – amchoor powder gives tanginess.
How to make red chilli pickle step by step
There are three main steps to making red chilli pickle.
- Mix together masala
- Stuff chillies
- Temper and cook the stuffed chillies
To make the masala, mix together all the masala ingredients and oil. You can have a little taste test – it should be tangy, mildly sweet and earthy.
Next, wash and dry the chillies. Make a slit down the middle but keeping the chilli intact. You can scrape out the seeds if you wish but I tend to keep them in. Stuff the masala gently into the chillies.
Next, heat oil in a pan and add the panch phoran. Wait for it to crackle to allow the panch phoran to release aroma. Pop the stuffed chillies into the pan and cover with a lid. The chillies will cook on low heat in their own steam. If you need, add a splash of water to prevent burning. Cook for around 5-7 minutes or until chillies are tender. Check by piercing with a sharp knife.
Storage
I keep it red chilli pickle the fridge for up to 5 days in an airtight container. I find it tastes best at room temperature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Stuffed Red Chilli Pickle (Lal Mirch Ka Achar)
Ingredients
Pickle
- 3 large red chillies
- 2 tablespoon oil
- 1 tablespoon panch phoran
- ½ teaspoon hing
Stuffing Masala
- ¼ cup ground cumin and coriander combined
- 1 tablespoon fennel seeds
- 1 tablespoon amchoor powder
- 2 tablespoon sugar
- 1 tablespoon oil
- salt to taste
Instructions
Stuffing Masala
- In a bowl add ¼ cup ground cumin and coriander , 1 tablespoon fennel seeds , 1 tablespoon amchoor powder , 2 tablespoon sugar , 1 tablespoon oil and salt to taste . Mix well and set aside for later use.
Stuffing and Temering
- Wash and pat dry 3 large red chillies , if they are very large, cut into half.
- Slit to open one side of chillies and stuff the masala in the slit chillies.
- Heat 2 tablespoon oil in a pan on medium heat, and add 1 tablespoon panch phoran and ½ teaspoon hing .
- When spices crackle, carefully add stuffed chillies in to the pan and arrange them in one layer.
- Stir fry the chillies for a minute, then cover with a lid. Turn the heat low and cook about 5-7 minutes or until tender. Keep checking in between and flip them around, so they do not burn.
- Turn of the heat and serve at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Stuffed Red Chilli Pickle (Lal Mirch Ka Achar)
Ingredients
Pickle
- 3 large red chillies
- 2 tablespoon oil
- 1 tablespoon panch phoran
- ½ teaspoon hing
Stuffing Masala
- ¼ cup ground cumin and coriander combined
- 1 tablespoon fennel seeds
- 1 tablespoon amchoor powder
- 2 tablespoon sugar
- 1 tablespoon oil
- salt to taste
Instructions
Stuffing Masala
- In a bowl add ¼ cup ground cumin and coriander , 1 tablespoon fennel seeds , 1 tablespoon amchoor powder , 2 tablespoon sugar , 1 tablespoon oil and salt to taste . Mix well and set aside for later use.
Stuffing and Temering
- Wash and pat dry 3 large red chillies , if they are very large, cut into half.
- Slit to open one side of chillies and stuff the masala in the slit chillies.
- Heat 2 tablespoon oil in a pan on medium heat, and add 1 tablespoon panch phoran and ½ teaspoon hing .
- When spices crackle, carefully add stuffed chillies in to the pan and arrange them in one layer.
- Stir fry the chillies for a minute, then cover with a lid. Turn the heat low and cook about 5-7 minutes or until tender. Keep checking in between and flip them around, so they do not burn.
- Turn of the heat and serve at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bhaidku is a traditional Gujarati savoury dish made with mixed whole grains, often compared to comforting khichdi or porridge. It’s wholesome, warming, and can be ready in 30 minutes if made with a homemade bhaidku mix.
Note – This recipe has been updated from the archives – first published February 2014. I’ve added new images and helpful content, the recipe remains the same.
My Mum’s version of bhaidku is made with coarsely broken whole grains – usually a mix of millet, jowar, mag ni dal and white rice. The texture is slightly chewy, nutty and rustic. She also adds vegetables and basic spices to make it a complete dish. It’s a meal that the whole family looks forward to in the cold winter months.
She often adapts it to what’s available, sometimes adding quinoa, steel-cut oats or pearl barley. By using coarse grains rather than a flour, the bhaidku has a delicious bite rather than become gluey or too smooth.
My grandma often made simple bhaidku for breakfast, simply made in a ghee vaghar.
The Recipe
Bhaidku is prepared first by dry roasting the whole grains then coarsely grinding to a flour. This is the bhaidku pre-mix and can be stored away for later.
The mix is soaked in chaas or buttermilk whilst the tempering is prepared.
Ajwain seeds and sesame seeds are tempered in ghee/oil, then a medley of vegetables, green chillies and ginger are added. The soaked grains are poured in and the bhaidku is cooked until it reaches a porridge like consistency.
My favourite way to eat bhaidku is simply with yogurt – it’s light and delicious! However it can be part of a traditional Gujarati thali for lunch or dinner alongside bajri na rotla that are soft and rustic, Gujarati kadhi to add tangy contrast.
Along with smoky baingan bharta , a spoonful of lasan ni chutney , and a crisp papad to bring a whole meal together.
A Few Traditional Tips Worth Knowing
These are small details that have been passed down through experience:
- Always dry roast the bhaidku mix on low heat, just until aromatic. Burning the outer layer affects both taste and digestibility.
- Soak the grains in water or chaas for at least 10–15 minutes (or longer, if time allows). This helps them cook evenly and makes the dish easier to digest.
- Traditionally, jowar (sorghum) is avoided when making bhaidku for new mothers.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Bhaidku (Gujarati Multigrain Porridge)
Ingredients
Bhaidku Flour/Premix
- ¼ cup millet bajri
- ¼ cup shorghum jowar
- ¼ cup moong dal chilkawali
- ¼ cup rice
Bhaidku
- 1 cup bhaidku flour
- 1 cup chaas butter milk
- ¼ cup carrots
- ¼ cup green peas
- ¼ cup capsicum
- ¼ cup tomatoes chopped
- 2 teaspoon ghee or oil
- ½ teaspoon ajwain carom seeds
- ⅛ teaspoon hing
- 2-3 tablespoon ginger-green chilli minced
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- salt to taste
- 1 tablespoon sesame seeds optional
- 1 sprig curry leaves optional
Garnish
- 2-3 tablespoon coriander
Instructions
Bhaidku Flour
- Take a heavy based frying pan or kadai, add ¼ cup shorghum and roast for a 3-4 minutes on low heat. Then add ¼ cup millet , and roast for 2-3 minutes.
- Then add ¼ cup moong dal and ¼ cup rice and roast everything around 6-8 minutes on low heat until fragrant and the grains change colour from light to little pinkish.
- Transfer into another plate and allow to cool down completely.
- Add in a grinder jar, and grind into coarse flour. Leave it aside for later use.
Bhaidku
- Mix 1 cup bhaidku flour , 1 cup chaas and 2 cups of water in a bowl, mix well and allow to soak for 15-20 minutes. The longer you soak, the less time taken to cook.
- Heat pan or kadai on medium heat, add 2 teaspoon ghee or oil. Once hot add ½ teaspoon ajwain and ⅛ teaspoon hing . Then add 1 tablespoon sesame seeds (if using).
- When the seeds crackles, add 1 sprig curry leaves and 2-3 tablespoon ginger-green chilli , ¼ cup carrots , ¼ cup green peas and ¼ cup capsicum . Stir well and allow vegetables to cook for 2-3 minutes. Then add ¼ cup tomatoes and ½ teaspoon turmeric powder and ½ teaspoon red chilli powder with a pinch of salt.
- Keep the flame low and allow the tomatoes to become a little mushy, then add soaked bhaidku mix and remaining salt to taste .
- Cook bhaidku on low heat, keep stirring occasionally to prevent sticking. If needed add more water and cook until all the grain are well cooked and almost double in size.
- Now, cover the pan with a lid and cook bhaidku for 2 minutes. mix well and further cook for 1 minute. Turn off the heat, sprinkle 2-3 tablespoon coriander and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
