Achari Mini Peppers


Tender crisp, stuffed mini peppers evocative of Indian pickle spices, are perfect for a fall get together! Quick and easy, vegan, gluten free recipe!

Quick and easy, Indian fusion appetizer recipe perfect for fall gatherings!
Achari Mini Peppers

Are you enjoying the gorgeous fall colors where you live? Here in New England, the trees are displaying their autumn splendor in gorgeous yellow ochre, orange and red! The weather has been sunny and crisp these past few days too.

The fresh, crisp mini peppers in yellow, orange and red seem to take their cue from nature. These peppers are not hot and their awesome taste and crunch make them perfect for fall appetizers. As I gravitate towards warm food in the cooler temperatures, I started thinking about the nutrient rich sesame seeds. According to Ayurveda, they also help generate heat in the body.

The stuffing of split mustard seeds, asafetida, fenugreek seeds, chili and turmeric powder, is evocative of Indian pickles.

This one pan dish is made by laying the stuffed mini peppers over tempered oil, cooking them just for a few minutes until tender crisp and then served with a fresh squeeze of lime!

I love serving them straight out of my cast iron pan.Do you love cooking in a cast iron pan as much as I do?

Achari Mini Peppers

  • Servings: 20
  • Difficulty: easy
  • Print


For the stuffing-

  • 2 tablespoons brown sesame seeds, roasted
  • 1 table spoon split and husked mustard seeds, roasted
  • ¼ teaspoon asafetida
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder (or to taste)
  • 1 tablespoon brown sugar
  • Salt to taste


  • 10 mini peppers, split in half lengthwise, deseeded and pith removed


For the tempering-

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • ¼ teaspoon asafetida powder

Juice of ½ lime


To Make the Achari Mini Peppers-

  1. Grind together the roasted sesame seeds and the roasted split mustard seeds into a coarse mixture. Add the asafetida, turmeric and chili powders, brown sugar and salt. Mix all together.
  2. Lightly fill the peppers with this mixture.
  3. In a cast iron pan, heat the oil over medium heat. Add the mustard seeds. When they start to splutter, add the fenugreek seeds and the asafetida powder.
  4. Turn down the heat to low, arrange the stuffed peppers on top and let them cook for about 2 minutes or until they are roasted on the bottom but tender crisp on the sides.
  5. Squeeze the lime juice over the peppers and serve the sizzling peppers immediately.

Enjoy! I am taking my Achari Mini Pepper appetizer to Fiesta Friday co-hosted this week by Julianna @ Foodie on Board and Zeba @ Food For The Soul






54 thoughts on “Achari Mini Peppers

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  1. Love those gorgeous Fall hues Sandhya. On our recent trip to Northern Ontario, we experienced it in all its glory and splendor. But as we drove south, the colors just disappeared. Here in DE, we haven’t had our leaves turning yet. I can’t wait. Your gorgeous Achari mini peppers are just eye catching and that cast iron pan? I wish I had one, the presentation is beautiful! Have a great weekend.

    Liked by 1 person

    1. Thanks again Loretta. Your photos from Northern Ontario were simply spectacular! The leaves have turned here and there is frost some mornings! I use that cast iron pan all the time. It is well seasoned now so I don’t need much oil in it either. Have a great weekend!


  2. I’ve had trouble with my comments not going through but hopefully that problem is fixed now. I love these little peppers you can buy in the store by the bagful. I usually just use them here and there but you have provided a recipe to use a bunch. Thanks Sandhya…

    Liked by 1 person

    1. Hi Judi, It is always so nice to hear from you! I love these colorful, crunchy peppers to munch on too. So got over zealous and bought a huge bag and then had to figure out a way to use a bunch 🙂 They worked out well as an appetizer or as a side dish with warm rice and dal- my comfort food!


      1. the peri bites are super easy…

        Just slit the Chilli, remove the seeds
        add chicken ( i like to saute it in salt,pepper and garlic) I personally don’t like plain boiled chicken…
        i use the ready made Nando’s sauces available in the market normally… if those are not available I just make a sauce at home with mayo …

        coat with egg…Flour… egg…breadcrumb…

        deep fry until golden!

        Liked by 1 person

  3. Looking for recipes for a Diwali party Im hosting this year. Your site is my go to at the moment 🙂 Thinking of this for one of the appetizers. I had two quick questions though. Can I use black sesame instead of brown and can I simply use the regular mustard seeds by roasting and then grinding them? Not sure where I will find split ones 😦

    Liked by 1 person

    1. Sorry about my delay in replying. I was down with a viral infection. I am so happy that Indfused is your go to site! Thanks!
      As for your question about the mustard seeds, yes just whirling the roasted mustard seeds for a few quick seconds will do. For the sesame seeds, I am partial to the taste of the brown ones but if you like the taste of the black ones, go ahead.
      Good luck with your party. Do let your friends know about Indfused too.
      Happy Diwali!

      Liked by 1 person

  4. Hello again Sandhya, apologies for the late update but I did try this recipe for Diwali and simply loved it. My guests too were firstly amazed at where I got such “hatke” ideas and I gave full credits to you 🙂 Thanks again!

    Liked by 1 person

  5. I am so happy to hear from you and am glad that you and your guests liked this recipe! Thank you for giving credit to Indfused!


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