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 – Starfruit Pickle, Kerala Style Mango Pickle, Chilli Pickle, Hing Ka Achar, Nimbu Mirch Ka Achar, and Allam Avakaya.
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About This Recipe
Mirchi Ke Tipore is an instant green chili pickle from the state of Rajasthan. This hot, spicy, and flavorful 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 chilies, 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 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 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.
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.
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.
Add the chopped chilies and saute for a minute.
Add salt to taste and mix well.
Cover the pan and cook for 3-4 minutes. Do not overcook. Serve!
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
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.
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Recipe Card
Mirchi Ke Tipore Recipe
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)
- salt (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.
- 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 to taste and mix well.
- Cover the pan and cook for 3-4 minutes. Do not overcook. Serve!
Did you make this recipe? Let me know!