Mirchi Ke Tipore Recipe (Rajasthani Instant Chili Pickle)
This post may contain affiliate links. Please read our privacy policy.
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 well 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 them more interesting. Here is how to make it.
Here are a few more Indian-style pickle recipes that you may like: Elumichai Oorugai, Starfruit Pickle, and Hing Ka Achar.
Table of Contents
Sometimes the quickest recipes are the best, and this Mirchi ke Tipore is a prime example, just like my Kerala Style Instant Mango Pickle. These simple condiments can turn a simple meal into an unforgettable one with just a spoonful.
In this post, I am sharing the tipore recipe my mom learned from my dadi (maternal grandmother), and I have now learned it from her. Do give it a try!
Ingredients
- Green Chilies – Choosing the chilies depends on your taste. If you like hot and spicy pickles, go for the spicy chilies; if you like the tipore less spicy, go for the milder green chilies. Tipore is traditionally made using green chilies, but you can substitute them with fresh red chilies as well.
- 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 powder), 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 Hari Mirchi Ke Tipore
Preparation
Wash 250 g of green chilies and wipe them with a dishcloth. Discard the stem and cut the chilies into ¼-inch pieces.
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. And if the burning sensation is still not gone, dip the pams in cold milk for 5 minutes.
Gather the remaining ingredients.
Make The Pickle
Step 1: Heat 3 tablespoon mustard oil in a pan over medium-high heat.
Step 2: 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)
Step 3: 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
Be quick at this stage; otherwise, the spices might burn, and the pickle will not taste good.
Step 4: Add the chopped chilies and saute for a minute.
Step 5: Add 1 teaspoon salt and mix well.
Step 6: Cover the pan and cook for 3-4 minutes. Do not overcook.
Step 7: Serve!
Serving Suggestions
Tipore is commonly served alongside Rajasthani dishes, such as Dal Baati.
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.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Other Rajasthani Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Mirchi Ke Tipore Recipe (Rajasthani Instant Chili Pickle)
Ingredients
- 3 tablespoons mustard oil (or any other oil that you use)
- ½ teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon nigella seeds (kalonji)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 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 (amchoor)
- 250 grams green chilies (spicy or less spicy, cut into ¼ inch pieces)
- 1 teaspoon salt (or to taste)
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.
- 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!
awesome taste ..loved it thanku