Hari Mirch ke Tipore recipe Hari Mirch ke Tipore
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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.
Recipe by Indian Good Food at http://indiangoodfood.com/486-rajasthani-mirchi-ke-tipore.html