Rajasthani Mirchi ke Tipore – Instant Chili Pickle

    mirch tipore

    Mirchi ke Tipore – Hari Mirch ke Tipore

    Rajasthani Hari Mirch ke tipore is hot, spicy and tangy recipe. It is one of traditional and authentic recipe for Rajasthani cuisine. You can call it a zingy, spicy pickle or a stir fry sabzi which is really easy to make and take very little time and efforts.

    Green chilly tipore is a spicy and scrumptious recipe prepared with sauteing green chilly and is often served in Rajasthani thali. This dish completes the Rajasthani thali. Me and my family thoroughly enjoyed eating this scrumptious recipe and surely you’ll like it too. Enjoy!

    Directions

    Getting ready:

    1. Wash the chilies thoroughly and cut off the stalk.

    mirch tipore

    2. Now chop the chilies in ½ inch small chunks.

    mirch tiporeMaking:

    3. Heat some oil in a pan and splutter cumin seeds first.

    mirch tipore

    4. Then add asafoetida, turmeric powder and chopped green chilies

    mirch tipore

    5. Further add fennel powder, mango powder, coriander powder and salt and saute for few minutes.

    mirch tipore

    6. Let the chilies simmer for 1-2 minutes until they absorb all the spices.

    mirch tipore

    7. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes.

    mirch tipore

    8. Now cook it on high flame until the moisture escapes completely. Tipore is now ready.

    mirch tipore

    9. Transfer it to a serving bowl.

    mirch tiporeServing:

    10. Serve this spicy and tangy Rajasthani Mirch ke Tipore as an assortment with paranthans or any meal and relish eating. To store the tipore in refrigerator for up to 1 week.

    Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
    Author: 
    Recipe type: Pickle recipe
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Green chilly (thick variety) - 200 grams
    • Mustard oil - 4 tbsp
    • Turmeric powder - ½ tsp
    • Coriander powder - 2 tsp
    • Fennel powder - 2 tsp
    • Asafoetida - 1-2 pinch
    • Cumin seeds - ½ tsp
    • Mango powder - less than 1 tsp
    • Salt - less than 1 tsp (or as per taste)
    Instructions
    1. Wash the chilies thoroughly and cut off the stalk. Now chop the chilies in ½ inch small chunks.
    2. Heat some oil in a pan and splutter cumin seeds first.
    3. Then add rest of the following spices into the wok - asafoetida, turmeric powder and chopped green chilies, fennel powder, mango powder, coriander powder and salt and sauté for few minutes.
    4. Let the chilies simmer for 1 to 2 minutes until they absorb all the spices.
    5. Cover and cook the chilies for 2 minutes on low flame until they get tender. Check after 2 minutes and now cook it on high flame until the moisture escapes completely.
    6. Serve and relish eating. To store the tipore, place them in a container and keep them in refrigerator for up to 1 week.

     

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