Made from thick, fresh, tender, bright red chillies, JhaJi Store’s Lal Mirch Bharua Achar is one of the most loved and deeply rooted traditional pickles of Bihar.
In many households, this pickle is simply called Banarasi Lal Mirch.
The name comes from the thick-skinned red chilli varieties traditionally associated with the Banaras region — chillies valued for their ability to hold masala without tearing, soften beautifully during maturation, and retain their shape even after months in the jar.
Over generations, this stuffed red chilli pickle travelled across eastern Uttar Pradesh and Bihar, becoming a winter staple in homes from Banaras to Mithila.
Different kitchens may adjust spice levels, but the core method has never changed.
This is not a pickle you rush.
And it’s not a pickle you modernise.
Lal Mirch Bharua Pickle served the traditional way — with dal–chawal and a single stuffed red chilli on the side.
What makes Lal Mirch Bharua different
Unlike chopped or crushed chilli pickles, Lal Mirch Bharua depends entirely on patience and precision.
Each chilli must be:
✔️ Thick enough to be stuffed
✔️ Tender enough to soften naturally
✔️ Fresh enough to mature evenly under the sun
The seeds are removed carefully to create space — not torn out forcefully.
And importantly, the seeds are not discarded.
They are mixed back into the masala along with mustard oil and roasted spices. These seeds add:
✔️ Texture
✔️ Depth
✔️ A slow-building heat
This is what gives Lal Mirch Bharua its signature character — bold, rounded, and deeply savoury rather than sharply spicy.
Each red chilli is carefully deseeded by hand before stuffing — a slow, traditional process that defines a true Bharua pickle.
Ingredients used in the Red Chilli Pickle
Red Chilli, Mustard Seeds, Black Mustard, Coriander Powder, Cumin, Carom Seeds, Fenugreek, Nigella Seeds, Turmeric, Red Chilli Powder, Amchoor, Black Salt, Salt, and Mustard Oil.
✔️ No preservatives
✔️ No vinegar
✔️ No artificial colour
The slight darkening of the pickle over time is natural — a result of mustard oil, spices, and sun-maturation.
RECIPE: How we make the Lal Mirch ka Bharwa Achar
The preparation begins when fresh red chillies arrive at our kitchen.
They are first sorted carefully for size, colour, and skin thickness. Chillies that are too thin, over-mature, or bruised are rejected. Only those suitable for stuffing move forward.
The tails are trimmed, and the chillies are washed thoroughly before being left in the sun for a few hours to remove surface moisture.
Fresh, thick-skinned red chillies are sorted and sun-dried before stuffing — only the right chillies make it into Lal Mirch Bharua.
Next comes the most delicate step — removing the seeds.
This is done carefully to ensure the chilli skin remains intact. The seeds are collected separately.
A masala is prepared using:
✔️ Hand-roasted whole spices
✔️ Mustard oil (heated and cooled traditionally)
✔️ The chilli seeds themselves
The seeds add a unique depth and slightly grainy texture — a detail that factory-made pickles often skip.
Once the masala is ready, each chilli is stuffed by hand, one at a time. Too much pressure can break the chilli; too little affects maturation. This balance comes only with experience.
Stuffed by hand, one chilli at a time — so the chilli softens naturally while holding the masala inside.
After stuffing, the chillies are arranged gently on traditional bamboo trays (सूप) and kept under the sun.
Over 7–10 days of sunlight, the chillies soften naturally, absorb the masala, and mature slowly. This sun-maturing phase is what gives Lal Mirch Bharua its rounded flavour — bold, but never harsh.
Only after this process is complete is the pickle packed and sent to customers.
Sun-matured for 7–10 days on traditional bamboo trays, allowing the chilli and spices to settle slowly.
How we eat this pickle at home
Lal Mirch Bharua is rarely eaten in large quantities — it’s powerful by design.
At home in Bihar, it’s enjoyed:
✔️ With dal–chawal, mashed lightly into rice
✔️ Alongside Dahi-choora in winter
✔️ With poori–bhujia during festive meals
✔️ With stuffed parathas for an extra-bold bite
You’re likely to spot this pickle in tiffins or lunch boxes locals carry to work 😊
A common sight in tiffins and home meals across Bihar — Lal Mirch Bharua is meant to be eaten, not just admired.
Frequently Asked Questions (FAQ)
Is this the same as Banarasi Lal Mirch Bharua?
Yes. Lal Mirch Bharua is often referred to as Banarasi Lal Mirch because of the thick-skinned red chillies traditionally associated with the Banaras region.
The pickle itself is prepared across eastern Uttar Pradesh and Bihar using the same stuffing and sun-maturing method.
Is Lal Mirch Bharua very spicy?
It is medium-hot and deeply spiced, not sharply spicy.
The heat builds slowly and feels rounded because the masala is stuffed inside the chilli rather than coating it.
Many customers describe it as “spicy but balanced” or “strong but not burning.”
Do the chillies become soft after some time?
Yes — and that’s expected.
As the pickle matures, the chilli skin softens naturally while holding its shape. It should never feel raw or leathery.
This softening is a sign of proper sun-maturation, not overcooking
Is the masala properly filled inside the chillies?
Yes. Each chilli is hand-stuffed, one at a time, with a coarse masala made from roasted spices and chilli seeds.
Does this pickle contain garlic or onion?
No. Lal Mirch Bharua Pickle is made without garlic or onion, following traditional recipes.
This makes it suitable for people who prefer no-garlic pickles.
Is oil separation normal in this pickle?
Yes. Oil settling at the bottom is completely natural and acts as a preservative.
Simply stir the pickle gently before serving.
Does the pickle change colour over time?
Yes. Slight darkening is natural and expected.
It happens due to mustard oil, spices, and sun-maturation — not because of preservatives or artificial colour.
How is this usually eaten?
Most people enjoy Lal Mirch Bharua with dal–chawal, dahi-choora, poori–bhujia, or as a small side with meals.
Because it’s bold, a little goes a long way.
Why do customers keep coming back to this pickle?
Because it tastes authentic, properly made, and consistent — just like the Lal Mirch Bharua people remember from home.
This is why it remains one of the top-rated and most reviewed pickles at JhaJi Store.
Lal Mirch ka Bharua Achar or Stuffed Red Chilli Pickle is sold as part of Mithila Pickles , Spicy Pickles and All Pickle Collection on JhaJi Store.
