(Inclusive of all taxes)
Red chillies (Rajasthani 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)
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.
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.
Red chillies (Rajasthani 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)
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.
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.
How FarmDidi makes it
The same way nani did — just lab-tested and sealed.

Farm Sourced
Fresh raw red chillies are sourced directly from farmers. Our didis in Uttar Pradesh select special-quality chillies to prepare traditional bharuwa mirch achar with balanced heat and flavour.

Washed & Cut
The chillies are thoroughly washed and uniformly split by our didis, preparing them perfectly for stuffing while maintaining shape and texture.

Spice Stuffing
Each chilli is carefully stuffed with aromatic Indian spices following traditional recipes passed down by our didis, creating a rich, spicy, and flavour-packed pickle.

Sun Fermented
Prepared mango pickle is stored in the barni and kept in the sun for fermentation. The mango pickle is packed hygienically and made ready for delivery!

Lab Tested
Each batch undergoes lab testing to meet food safety and quality standards, ensuring hygiene, shelf stability, and consistent taste in every barni.

Sealed in Barnis
After approval, the pickle is filled into a barni, securely sealed, and labelled. The barni then begins its journey from our kitchen to your home, fresh and untouched.
Frequently asked questions
The weight mentioned on our website refers strictly to the Net Weight of the Pickle inside the jar or pouch. The weight of the container, packaging, or shipping box is not included. With FarmDidi, you receive exactly the net quantity you pay for.



