Mirchi Achaar: Authentic Homemade Spicy Pickles
Made with fresh, sun-dried chillies and my family's secret masala, these pickles bring that perfect hit of spice to every meal. 100% homemade, just the way you like it.
My Green Bharwa Mirchi is now available. These plump green chillies are slit and filled with a tangy and spicy masala, then pickled in oil.
A closer look at the Bharwa Moti Mirch. You can see the rich stuffing of spices inside each chilli, which makes it burst with flavour.
This is my simple and spicy Masala Mirchi. Fresh green chillies are mixed with my signature pickle masala for an instant flavour boost to any meal.
A fresh stock of my Green Chilli Pickle. These are slit and pickled in a tangy, spicy brine, perfect for adding a sharp, hot flavour to your plate.
For those who like it extra hot, this is my Tikhi Mirchi pickle. I use the spicier variety of small green chillies to make this fiery achaar.
The vibrant colour of these fresh red chillies is just stunning. I use these to make my Lal Mirch ka Achaar, which has a unique, deep flavour.
Another view of the Bharwa Moti Mirchi, showing how the masala is generously stuffed into each chilli before the pickling process begins.
A fresh batch of bright red chillies, washed and ready to be made into a delicious and spicy pickle. Their brilliant colour promises a rich flavour.
Preparing a fresh batch of green chilli pickle. I select crisp, tender chillies to ensure they remain crunchy even after pickling.
The start of something delicious. Here are fresh green chillies and tangy karondas, ready to be turned into one of my popular mixed pickles.
About For the Spice Lovers: Mirchi Achaar
Making these isn't just about the heat. I hand-slit each chilli and stuff it with a coarse masala mix that hits the right balance of tangy and sharp. Because I use traditional mustard oil and keep the process natural, the chillies stay crunchy and flavorful even after weeks in the jar.
For those who believe a meal is incomplete without a touch of spice, my Mirchi Achaar range is crafted to bring that zing back to your plate.
How I Prepare Your Pickle
Everything starts with selecting the right chillies. Whether it is the plump green variety for Bharwa (stuffed) pickles or the fiery smaller chillies for my Tikhi Mirchi, I ensure they are fresh and crisp. The masala is a blend of traditional dry spices—methi, kalonji, and saunf—ground coarsely to give you a satisfying texture in every bite.
- Bharwa Mirchi (Stuffed Chilli): These are my personal favorite to make. I painstakingly slit each chilli and fill it with a dense, tangy spice mix. They go perfectly with simple dal-chawal or parathas.
- Tikhi Masala Mirchi: For the spice lovers who want an instant heat boost, these are mixed with my signature pickle masala and mustard oil. It is a no-fuss, intense flavor hit.
- Red Chilli Pickle: When in season, I prepare these with fresh red chillies, which have a unique, deeper flavor compared to the green ones.
Why No Preservatives?
I run my kitchen exactly like a home kitchen. There are no machines, no industrial preservatives, and no chemicals. The preservation happens naturally through the mustard oil and the time-honored sun-drying process. This keeps the pickles safe and fresh, just the way my mother and grandmother taught me.
Since I prepare these in small batches, I recommend keeping them in a cool, dry place and using a clean, dry spoon to scoop them out. This simple care keeps the 'maa ka pyaar' alive in your jar for months.
Chhabra Home Made Pickle
I started this kitchen in 2006 to share the recipes my dadi and maa taught me. Every jar is packed with the same love I serve my own family, ensuring you get that authentic ghar ka swad in every bite.
Finding the right heat
Tell me what kind of pickle or snack you are looking for today.
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