INGREDIENT

• Red chillies (Banarasi lal mirch)
• Mustard dal (Sarson ki daal)
• Mustard oil (Sarso ka tel)
• Fennel seeds (Sauf)
• Turmeric (Haldi)
• Coriander powder (Dhaniya powder)
• Kalonji (Nigella seeds)
• Salt (Namak)

• SHELF LIFE

• To ensure that the Red Chilli Pickle stays fresh for as long as possible, store it in a cool and dry place, and don’t forget to refrigerate it. Oh, and one more tip – always use dry spoons while serving. Trust me, it makes a difference!

  Our Lal Mirch ka Bharwa Achar is best before 12 months from the date of manufacturing.

• TEXTURE AND TASTE

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• KNOW YOUR PICKLE

• Hailing from Banaras, Uttar Pradesh, this stuffed red chili pickle holds a special place in Indian pickles.

  Farmdidi’s Lal Mirch Ka Bharwa Achar is made with large, thick red chilies sourced directly from local farmers in Banaras. A blend of spices, including Kalonji (Nigella seeds), crushed yellow mustard seeds, Saunf (fennel seeds), coriander powder, and other spices is mixed with wood-pressed mustard oil.This mixture is then carefully stuffed into washed and cleaned red chilies, giving it the name “Bharua Lal Mirch Ka Achar” or “Banarasi Red Chilli Pickle”

  The secret behind the authentic taste of this pickle lies in the perfect proportion of spices and the sun-drying process.