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Rajasthani mirchi ke tipore

Rajasthani Hari Mirch Ke Tipore

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.
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Course: accompanimemnts, Appetizer
Cuisine: indian cuisine
Keyword: Rajasthani Mirchi ke Tipore, Rajasthani recipe
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 8
Author: Rekha Kakkar


  • wok


  • 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


  • 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.


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 really like them hot you can use Habanero pepper.
If you are using mustard oil always temper it otherwise it may remain more pungent than you may like it.