Mirchi ke tipore is a Rajasthani dish of Instant Chilli pickle. This instant chilli pickle is hot, spicy and tangy and is a part of a traditional and authentic Rajasthani meal. This is a must in any Rajasthani thali.
Today I am sharing with you this Rajasthani Instant chilli pickle recipe that you can make in 15 minutes or less. You can make it with different types of green chillies as per your heat tolerance preference. From mild to hot you can use a variety of chillies to make this pickle. Along with spices, these green chillies add a unique flavour and taste to your meal.
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Ingredients for Making Mirch ke Tipore
Green chillies: You can use a spicy or non-spicy variety of green chilli.
Mustard Oil: Mustard oil is always the first choice for authentic taste. But if not available you can use any vegetable oil.
Asafoetida: For taste & aroma. But adding just about a pinch more than that can make this dish bitter tasting.
Cumin: whole cumin seeds
Salt to taste
Turmeric powder: This is optional. I sometimes use it but sometimes skip it as well. So totally up to you.
Coriander Powder, Fennel Seed Powder, Cumin powder For the perfect spice coating, aroma and flavour.
Mango Powder/Amchur: To add a tangy taste to the pickle.
How to Make this Recipe
Heat a couple of tablespoons of mustard oil in a pan or wok. Allow this mustard oil to temper. First, bring it to the smoking point and then switch off the heat to lower the temperature.
Once the oil is slightly cooled down add asafoetida/hing and cumin seeds. Next, add in green chillies and coat them well with oil and cook for a minute.
Add in coriander powder, cumin powder, salt and amchoor powder. Cover and cook for a few minutes and serve it as a pickle or accompaniment for any Indian meal.
Recipe Notes: Expert tips
You can use a spicy or non-spicy variety of green chilli. If you are in India you can use the big green chillies that we use for making bajji and pickles. Other mild varieties of chillies that you can use are jalapeño for mid-level heat Serrano chilled can be used. If you like them hot you can use Habanero pepper.
What To Serve Hari Mirch ke Tipore with?
You can serve it along with any Rajasthani dish like gatte ki sabji, Gatte ka pulao, Papad ki sabji etc. Sookhe aloo, a bowl of homemade curd with Mirchi ke tipore and masala paratha also makes a delicious meal.
Storage Suggestions
You can store this tipore in an airtight container in the fridge for up to 6-7 days.
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📖 Recipe
Rajasthani Hari Mirch Ke Tipore
Equipment
- wok
Ingredients
- 200 gm Green chillies
- 2 tablespoons Mustard Oil
- ½ teaspoon Cumin
- Salt to taste
- 1 teaspoon Coriander Powder
- ½ teaspoon Fennel Seed Powder
- 1 pinch Asafoetida
- 1 teaspoon Cumin powder
- 1 teaspoon Mango Powder/Amchur
Instructions
- Heat a couple of tablespoons of mustard oil in a pan or wok. Allow this mustard oil to temper. First, bring it to the smoking point and then switch off the heat to lower the temperature.
- Once the oil is slightly cooled down add asafoetida/hing and cumin seeds. Next, add in green chillies and coat them well with oil and cook for a minute.
- Add in coriander powder, cumin powder, salt and amchoor powder. Cover and cook for a few minutes and serve it as a pickle or accompaniment for any Indian meal.
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