Hari Mirchi Ka Kutta is a traditional Rajasthani-style side dish that is made using fresh green chillies, fenugreek seeds, and some spices. It comes together in under 15 minutes and perks up any Indian meal (vegan, can be easily made gluten-free).
Here are some more Rajasthani recipes that you may like – Mirchi Ke Tipore, Jaiphali Aloo, Rajasthani Panchmel Dal, Rajasthani Safed Maas, Rajasthani Mirchi Vada, Rajasthani Pitod Ki Sabzi, and Rajasthani Jungli Maas.
About Mirchi Ka Kutta
Hari Mirchi Ka Kutta is a hot and spicy Rajasthani side dish made using green chilies, garlic, fenugreek seeds, and a few other basic spices. It is basically spiced crushed green chillies.
It is super easy to make, needs simple pantry ingredients, and comes together in under 10 minutes.
Mirch Ka Kutta is best served along with Rajasthani Dal Bati Churma. It is also a great side dish to perk up your simple boring meals.
Green Chillies – This dish is made using fresh green chillies. You can choose less spicy chilies or hot chilies, depending on your preference. I personally like to use mild chilies.
Garlic – Garlic is the key ingredient along with green chilies, that makes this side dish so addictive.
Mustard Oil – Mustard oil gives it a pungent flavor that adds to its taste. You can use vegetable oil too.
Spice Powders – Mirch ka kuta is spiced with some basic spice powders such as coriander powder, turmeric powder, and dry mango powder.
Others – You will also need fenugreek seeds (methi dana), fennel seeds (saunf), nigella seeds (kalonji), mustard seeds (sarson), cumin seeds (jeera), asafetida (hing), and salt.
Skip adding asafetida to make it gluten-free.
Mirch Ka Kuta is popularly served on the side with Dal Baati Churma. I personally like to serve a little on the side with a simple bowl of dal and phulka.
It also tastes great on the side with dal rice or kadhi khichdi. You can serve it on the side with your everyday Indian meals, and I am sure it will surely perk up the taste of the simplest of your meals.
This spicy Rajasthani side dish will easily last for about a week in the fridge when stored in an airtight container. Use a clean and dry spoon for every use, which will ensure that the kuta lasts longer comparatively.
If you want to store it for a really long time, then transfer it to a clean glass jar. Heat 2 cups of mustard oil until it starts to fume. Remove the pan from the heat and let the oil cool down completely. Pour cooled mustard oil over the chilies. The chilies must submerge in the oil. Now keep the jar in the sun for a few days and your pickle will be ready. Store it at room temperature for up to a year.
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Rajasthani Hari Mirchi Ka Kutta Recipe
- 2 tablespoons fenugreek seeds (methi dana)
- 250 gram green chillies (roughly chopped)
- 10-15 cloves garlic (peeled)
- 3 tablespoons mustard oil (or any vegetable oil)
- 1 teaspoon mustard seeds (sarson)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon asafetida (hing) (skip adding for gluten-free)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt (or to taste)
- 1 teaspoon dry mango powder (amchoor)
- Soak fenugreek seeds in ¼ cup water for 2-3 hours.
- Add the chopped chilies and garlic to a chopper or a food processor and crush them to make a coarse paste.
- Heat mustard oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, fennel seeds, nigella seeds, and asafetida, and saute for 3-4 seconds.
- Drain the fenugreek seeds and add them to the pan.
- Saute for a minute.
- Add the crushed chillies, coriander powder, turmeric powder and salt and mix well.
- Cover and cook for 2-3 minutes.
- Check for salt and add more if needed.
- Add dry mango powder and mix well. Serve hot or at room temperature.