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    Whisk Affair » Recipes » Pickles, Chutnies, Dips & Jams » Mirchi Ke Tipore (Rajasthani Green Chilli Pickle)

    Published: Nov 23, 2021 | Last Updated On: Nov 24, 2021 by Neha Mathur

    Mirchi Ke Tipore (Rajasthani Green Chilli Pickle)

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    Jump to Recipe

    Hari Mirchi Ke Tipore is an instant green chili pickle popular in Rajasthani households. It is hot, spicy, tangy, and super addictive! Here is how to make it.

    Here are a few more Indian-style pickle recipes that you may like – Elumichai Oorugai, Starfruit Pickle, Kerala Style Mango Pickle, Chilli Pickle, Hing Ka Achar, Nimbu Mirch Ka Achar, and Allam Avakaya.

    Mirchi ke tipore served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Mirchi Ke Tipore
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Mirchi Ke Tipore is an instant green chili pickle from the state of Rajasthan. This hot, spicy, and flavorful Rajasthani chilli pickle comes together in just 15 minutes and keeps good for at least a month in the refrigerator.

    Most Rajasthani homes have a jar of this pickle sitting in their fridge. They serve it with everyday meals to make the simple meals more interesting.

    This pickle is vegan and can be made gluten-free by skipping the asafetida (hing). You can also double or triple the recipe as per your requirements.

    Ingredients

    Green Chillies – Choosing the chilies depends upon your taste. If you like hot and spicy pickles, then go for the spicy chilies, but if you like the pickle to be less spicy, go for the milder green chilies.

    Tipore are traditionally made using green chillies, but you can swap them with fresh red chilies for a change.

    Oil – North Indian style pickles are mostly made in mustard oil. It has a very unique taste that is passed on to the pickle. But if you do not have access to it then use vegetable oil.

    Spice Powders – You will need Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, fennel powder (saunf), dry mango powder (amchoor), and black salt.

    Others – Apart from the above-mentioned ingredients, you will also need mustard seeds, cumin seeds, nigella seeds (kalonji), and asafetida (hing).

    How To Make Mirchi Ke Tipore

    Preparation

    Wash 250 g (9 oz) of green chillies and wipe them with a dishcloth.

    Discard the stem and cut the chilies into ¼ inch pieces.

    Tip – Some people’s skin is sensitive and the chilies can cause burn on the palms. If you are one of those, then try to wear gloves while handling the chilies. If you don’t have gloves, then wash the hands immediately after handling them and if the burning sensation is still not gone, then dip the pams in cold milk for 5 minutes.

    Gather the remaining ingredients.

    Make The Pickle

    Heat 3 tablespoon mustard oil in a pan over medium-high heat.

    Mustard oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, 1 teaspoon cumin seeds, ⅛ teaspoon nigella seeds (kalonji), and ¼ teaspoon asafetida (hing) and let them crackle for 4-5 seconds.

    Mustard seeds, cumin seeds, nigella seedss and asafetida added to the hot oil.

    Reduce the heat to low and add 2 teaspoon coriander powder, 1 teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon fennel powder (saunf), 1 teaspoon Kashmiri red chili powder, ½ teaspoon black salt, and 1 teaspoon dry mango powder (amchoor) and saute for 2-3 seconds.

    Tip – Be quick at this stage otherwise the spices might burn and the pickle will not taste good.

    Dry spice powders added to the pan.

    Add the chopped chilies and saute for a minute.

    Chopped chilies added to the pan.

    Add 1 teaspoon salt and mix well.

    Salt to taste added to the pan.

    Cover the pan and cook for 3-4 minutes. Do not overcook. Serve!

    pan covered with a lid.
    Ready mirchi ke tipore.

    Serving Suggestions

    Mirchi Ke Tipore is popularly served on the side with Rajasthani meals, such as Dal Baati, Dal Bafla, Gatte Ki Sabzi, etc.

    You can serve it as a side dish to spice up any of your simple meals. I love it with a simple dal and roti or dal rice.

    Storage Suggestions

    Rajasthani Mirchi Ke Tipore will last for at least a month when stored in an air-tight container in the fridge. Use a clean and dry spoon every time you take out the pickle and close it tightly with the lid.

    You Might Also Like

    • Sirka Pyaz (Vinegar Onions)
    • Green Mango Chutney (Raw Mango Chutney)
    • Cabbage Pachadi
    • Spicy Pickled Radishes

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mirchi Ke Tipore is an instant green chili pickle popular in Rajasthani households. It is hot, spicy, tangy, and super addictive! Here is how to make it.

    Mirchi Ke Tipore Recipe (Rajasthani Green Chilli Pickle)

    Mirchi Ke Tipore is an instant green chili pickle popular in Rajasthani households. It is hot, spicy, tangy, and super addictive! Here is how to make it.
    5 from 2 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 10 people
    Calories: 48kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoons mustard oil (or any other oil that you use)
    • ½ teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • ⅛ teaspoon nigella seeds (kalonji)
    • ¼ teaspoon asafetida (hing)
    • 2 teaspoons coriander powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon garam masala powder
    • 1 teaspoon fennel powder (saunf)
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon black salt
    • 1 teaspoon dry mango powder
    • 8 ounce green chilies (250 g, spicy or less spicy, cut into ¼ inch pieces)
    • 1 teaspoon salt (or to taste)
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    Instructions

    • Heat mustard oil in a pan over medium-high heat.
    • Once the oil is hot, add mustard seeds, cumin seeds, nigella seeds, and asafetida, and let them crackle for 4-5 seconds.
    • Reduce the heat to low and add coriander powder, turmeric powder, garam masala powder, fennel powder, Kashmiri red chili powder, black salt, and dry mango powder and saute for 2-3 seconds.
    • Be quick at this stage otherwise, the spices might burn and the pickle will not taste good.
    • Add the chopped chilies and saute for a minute.
    • Add salt and mix well.
    • Cover the pan and cook for 3-4 minutes. Do not overcook. Serve!

    Video

    https://www.youtube.com/watch?v=A6xrYTD0evU

    Notes

    Choosing the chilies depends upon your taste. If you like hot and spicy pickles, then go for the spicy chilies, but if you like the pickle to be less spicy, go for the milder green chilies.
    Some people’s skin is sensitive and the chilies can cause burn on the palms. If you are one of those, then try to wear gloves while handling the chilies. If you don’t have gloves, then wash the hands immediately after handling them and if the burning sensation is still not gone, then dip the pams in cold milk for 5 minutes.
    Do not overcook the pickle. The chilies must be slightly crunchy.
    You can replace dry mango powder with lime juice but the shelf life will reduce a little.

    Nutrition

    Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 196mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
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    Comments

    1. blithe

      December 25, 2021 at 8:41 am

      5 stars
      awesome taste ..loved it thanku

      Reply

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