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Hari Mirch ke Tipore Recipe, How To Make Mirch Ke Tipore +VIDEO

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Hari mirch ke tipore -A quick and easy instant chili pickle-specialty of Rajasthan

Hari mirch ke tipore is a specialty from the state of Rajasthan. Mildly hot green chilies are tempered and stirfried in basic spices and serve along with meals as an accompaniment or pickle.

This instant pickle is also good to use as a travel food.you can easily store hari mirch ke tipore/Hari Mirch Ki Subzi for a week in refrigerator. If you are making this to take along for a journey then slightly increase the amount of oil in the tempering.

You can use bhavnagri chili/jalapeno peppers,Hungarian wax peppers,Serrano peppers or banana peppers to make hari mirch ke tipore. I avoid using hot variety of chilies to make this,but you can use any fresh green or red chili according to your choice.

Do try these delicious Rajasthani Recipe-

hari mirch ke tipore

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3.72 from 7 votes

Hari Mirch ke Tipore

Hari mirch ki tipore -A quick and easy instant chili pickle-specialty of Rajasthan
 


Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Pickles/Achar
Cuisine: Indian, Pickles
Keyword: Green chili pickle, hari mirch, tipore
Servings: 350 gm
Calories: 2kcal
Author: Anjana Chaturvedi

Ingredients

  • 300 grams Green Chillies / Hari Mirch
  • 2.5 tsp Mango Powder / Amchoor Powder
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Sugar / Chini optional
  • to taste Salt / Namak
  • 3.5 tbsp Mustard Oil / Sarso ka tel
  • 2 tbsp Fennel Seeds / Saunf
  • 1.5 tbsp Mustard Seeds / Rai
  • 1/2 tsp Asafoetida / Hing powder
  • 2 tbsp coriander seeds crushed
  • 1 tsp peppercorn crushed

Instructions

  • Wash the green chiles and then wipe them well with a cloth napkin.
  • Remove the steams and then chop chilies into roundals.
  • Heat oil in a heavy bottom pan.
  • Then add mustard and fennel seeds in the medium hot oil.
  • When seeds start crackling add asafoetida and the crushed coriander seeds and peppercorns
  • Then add turmeric and chopped green chilies.
  • Stir fry for few seconds and add salt and mix well.
  • Cover and cook for approx 2-3 minutes on low heat or till they soften a bit
  • Now open the lid and add coriander powder,mango powder and sugar.
  • Stir fry for a minute on low heat.then remove from the flame.
  • Refrigerate when cool down completely.
  • Serve along with poori,paratha or daal-rice.

Nutrition

Serving: 15g | Calories: 2kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.02mg

Reader Interactions

Comments

  1. Anonymous

    hi, I just made this last night and everyone loved the flavors of the achar. Thank you for sharing…

    Warm regards,
    Sukhwinder

  2. Anonymous

    Dear Anjana-aunty,

    Thank you so much for the lovely blog and sharing your legacy of tested recipes to us. I have made few recipes from your website especially when I am looking for a quick and homely kind of recipe and at times when I am looking for some fancy recipe without using onion-garlic for a religious service. And it has always turned out yummy. I have made Gobhi Matar ka kheema, Gobhi Masala, aloo-parwal subzi to name a few. I love Rajasthani food and made this instant pickle. It turned out so delicious and enjoyed the authentic taste. Enjoyed it even more next day when fennel seeds had absorbed the juices and became tender. I also made Methi ki Launji…no one could believe that it has methi and it does not taste bitter. Now I can give choice of delicious homemade pickles to my family and friends. Thank you so much. Thanks for sharing your motherly love with so many children across the globe.

    Best Regards,
    Isha.

  3. Anonymous

    hiii interesting to read the introduction … as I do the numerous phone calls to my mother for many recipies… and also suggested her to write down all she knows as how much we try we never reach to that level and taste which lies only in mothers hands…
    Maayeka, maayeka hi hota he..
    thanks for sharing the recipies
    best wishes

  4. Chitz

    I have had the bottled version of this & was in love with it.. Wud make some soon now 🙂

  6. 'Hook'ingtheyarn

    having lived in Rajasthan, that reminds me of my school days.
    looks yumm, i'm in a library now and my mouth is just watering 😛 :):)
    Just wanted to ask you a question. You seem to be living in Dubai, do you find alll the ingredients easily you need for Indian cooking? Or do you buy them everytime you visit the indian store and you need to plan your next recipe in advance ? Just curious.
    Thanks!!!

3.72 from 7 votes (7 ratings without comment)