Authentic Spicy Chilli and Garlic Pickles
Love a bit of fire with your food? My traditional stuffed red and green chilli pickles, plus pungent garlic achar, are made the old-school way—hand-stuffed, sun-dried, and packed with pure kachi ghani mustard oil. No preservatives, just raw heat.
My traditional bharva mirch achar, made with vibrant red chillies stuffed with a fragrant masala mix. It's a feast for the eyes and perfect for those who love a strong, spicy kick in their meals.
A beautiful contrast of red and green stuffed chillies, prepared and ready for pickling. The red ones offer a mature heat, while the green ones are sharp and fresh.
A bowl of bright red chillies, slit and filled with my special spice blend. This is the first step in making the famous Banarasi-style bharva lal mirch achar.
For those who prefer a sharper heat, I have the fresh green bharva mirch. This 1kg jar is perfect for families who can't get enough of this spicy delight.
My son's toys seem to be guarding this batch of freshly stuffed green chillies. It's a family affair here, and even the toys get involved in the pickle-making process.
A close-up of a single stuffed green chilli, showcasing the traditional method. It's preserved naturally in pure kachi ghani mustard oil with organic spices, no preservatives added.
This is my spicy masala green chilli pickle, finely chopped and mixed with spices. It's a fiery condiment that can liven up any meal, perfect for true spice lovers.
Another look at my spicy masala mirchi, a hot and tangy mix of chopped green and red chillies. A little bit of this goes a long way in adding flavour to your food.
A healthy and homemade green chilli pickle, lightly tossed in spices and oil. It's a simple yet delicious way to add some spice and flavour to your daily meals.
Preparing a batch of my popular homemade garlic pickle. Fresh garlic cloves are chopped and mixed with spices, creating a pungent and flavourful achar that is great for digestion.
About Spicy Chilli & Garlic Pickles
People often ask if they can control the heat levels, and the answer is always yes. Whether you want your green chilli pickle extra spicy or slightly less oily, I prepare every batch by hand to match your palate.
My process doesn't rely on machines. Each chilli—whether the thick, vibrant red ones or the sharp green variety—is slit, de-seeded if necessary, and carefully hand-stuffed with my family's spice blend. This ensures the masala core stays intact, giving you that perfect hit of spice in every bite.
For those who love pungent flavors, my garlic pickle is a staple. I use fresh garlic cloves, chopped and tempered in pure kachi ghani mustard oil, which helps with digestion and adds a distinct aroma. If you are a spice lover, the Bharva Mirch (stuffed chilli) is the highlight. The red chillies offer a deeper, mature heat, while the green chillies provide a sharp, fresh zing. We don't use vinegar or artificial preservatives here. The preservation happens naturally through the sun-drying process and the quality of mustard oil used.
These pickles go perfectly with hot paranthas, plain dal-chawal, or even a simple mathri snack. Since I make everything in small batches, I can easily customize the oil level or spice intensity for your specific order. Just let me know what you need when you reach out.
Naani Maa Ka Achar
I’m Rashmi, and these recipes came straight from my naani. I don’t run a factory; I run a kitchen where we believe in the old ways—pure oils, organic spices, and a whole lot of sun.
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