Mirchi Ke Tipore

By Whiskaffair

Rajasthani

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.

STEP 1

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.

STEP 2

Add the chopped chilies and saute for a minute.

STEP 3

Add salt to taste and mix well.

STEP 4

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

STEP 5

Ready Mirchi Ke Tipore.

STEP 6

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.

February 14, 2020

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