Mirchi Ke Tipore

About Hari Mirchi Ke Tipore

Hari Mirchi Ke Tipore is an instant green chili pickle from Rajasthan. This hot, spicy, and flavorful Rajasthani chili 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 vegan pickle can be made gluten-free by skipping the asafetida (hing).

Here are a few more Indian-style pickle recipes that you may like: Elumichai Oorugai, Starfruit Pickle, Kerala Style Instant Mango Pickle, and Hing Ka Achar.

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 tipore to be less spicy, go for the milder green chilies.

Tipore is traditionally made using green chilies, but you can substitute it with fresh red chilies.

Oil – North Indian-style pickles are mostly made in mustard oil. This oil has a unique taste that is passed on to the pickle. But if you do not have access to it, you can use any cooking 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 – You will also need brown mustard seeds, cumin seeds, nigella seeds (kalonji), and asafetida (hing).

Skip adding asafetida to make a gluten-free version.

How To Make Mirchi Ke Tipore

Preparation

Wash 250 g (9 oz) of green chilies 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 burns on the palms. If you are one of those, try to wear gloves while handling the chilies. If you don’t have gloves, wash your hands immediately after handling them. If the burning sensation is still not gone, 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.

Once the oil is hot, add the following ingredients to the pan and let them crackle for 4-5 seconds.

• ½ teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• ⅛ teaspoon nigella seeds (kalonji)
• ¼ teaspoon asafetida (hing)

Reduce the heat to low. Add the following ingredients and saute for 2-3 seconds.

• 2 teaspoon coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon fennel powder
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon black salt
• 1 teaspoon dry mango powder

Tip – 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 1 teaspoon salt and mix well.

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

Serving Suggestions

Tipore is popularly served alongside Rajasthani meals, such as Dal Baati etc.

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

Storage Suggestions

This Rajasthani pickle will last at least a month when stored in an airtight container in the fridge. Use a clean and dry spoon every time you take it out, and close the container tightly with the lid.