Mirchi Ka Kutta Recipe
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Hari mirchi ka kutta is a hot, spicy Rajasthani side dish made with green chilies, garlic, fenugreek seeds, and other basic spices. It is easy to make, needs simple pantry ingredients, and comes together in under 10 minutes. Mirch ka kutta is best served with Rajasthani dal baati churma. It is also a great side dish to spice up Indian-style meals.
Here are some more Rajasthani recipes that you may like: Mirchi ke tipore, Rajasthani jaiphali aloo, and panchmel dal.
Quick Look: Mirchi Ka Kutta
Soaking Time: 2–3 hours (fenugreek seeds)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 3 hours 15 minutes
Servings: 8 people
Calories: Approx. 75 per serving
Dietary Info: Vegan. Can be easily made gluten-free (skip hing).
Skill Level: Easy
Tools Needed: Chopper or food processor, pan with lid.
Shelf Life: Up to a week refrigerated; up to a year at room temperature if stored submerged in fumed mustard oil.
Table of Contents
Ingredients
- Green Chilies – This dish uses fresh green chilies. Depending on your preference, you can choose milder or spicier chilies. I like to use mild chilies.
- Garlic, along with green chilies, is the key ingredient that makes this side dish so addictive.
- Mustard Oil gives it a pungent flavor that adds to its taste. You can use canola oil or sunflower oil, too.
- Spice Powders – Mirch ka kuta is seasoned with basic spice powders such as coriander powder, turmeric powder, and dry mango powder (amchoor).
- Others – You will also need fenugreek seeds (methi dana), fennel seeds (saunf), nigella seeds (kalonji), black mustard seeds (sarson), cumin seeds (jeera), asafetida (hing), and salt.
Skip adding asafetida to make it gluten-free.
Storage Suggestions
This spicy Rajasthani side dish will easily last for about a week in the fridge when stored in an airtight container. Using a clean, dry spoon for each use will help the kuta last longer.
If you want to store it for a really long time, 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 the cooled mustard oil over the chilies. The chilies must be submerged 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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Mirchi Ka Kutta Recipe
Ingredients
- 2 tablespoons fenugreek seeds (methi dana)
- 250 grams green chillies (roughly chopped)
- 10-15 cloves garlic (peeled)
- 3 tablespoons mustard oil (or any cooking oil)
- 1 teaspoon black 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)
Instructions
- 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.
Nice and mouth watering dish..
This dish looks different and yummy. Thanks for the recipe.