Hari Mirchi ke Tipore | Instant Green Chili pickle

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Hari Mirchi ke Tipore is a quick and easy Rajasthani sabji made using green chilies. It is also called an Instant Green Chili Pickle and stays good for a couple of days. 

It is best served as a side to your main dish, in a thali, or best as travel food. It goes well with simple roti, paratha, or puris. 

Mirchi ke Tipore as a travel food

This pickle can be stored outside in hot and humid weather for a couple of days and hence it is best as a travel food. I remember my mom making this a lot, especially for our 2-day long train journeys to the north. Love spicy and hot food, and this used to be one of my favorite sabji. I used to simply spread the masala on the roti or puri, roll it and enjoy the bread as finger food. That is how one eats while traveling. Right? 

Pair this combination with some dahi/yogurt which just has some salt and cumin powder and you have one of the amazing foods. Yes, this combination was a hit. I remember Dad getting down at train stations to get some fresh dahi. We then added some salt and cumin powder, sometimes even black pepper powder and we had the best meal.

Process of making Mirchi Ke Tipore

Making this sabji is easy too. All you do is a simple tadka in oil. If you are going to make it for travel or want it to be good for a couple of days outside, it is best to add a little more oil as it acts as a preservative. 

The chilies are added and then cooked for a few minutes. This mirchi is cooked until they are just done. It should have a crunch and not be mushy. So I would say you need 10 minutes from start to finish to make this Hari Mirchi ke tipore.

I decided to make this Rajasthani special Hari mirchi ki sabji for our Shhh current month theme which Seema from Mildy Indian announced. I had a few travel ideas in my mind, but they were already there on my blog. 
So I decided to go ahead with this Mirchi ke tipore when Preeti from Cakes & Curries gave me Fennel seeds and red chili powder as secret ingredients.

I gave her ajwain and milk as secret ingredients and she made this Ajwain Poori one of the musts during travel travels.

Few more travel food ideas

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Celery and Kale Paratha is a healthy and delicious flatbread made using the fibrous stalks of celery and nutrient-rich kale.

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Methi Puri (Poori) | Fresh Fenugreek leaves Puri

This perfectly puffed up Methi puri (poori) aka Fresh Fenugreek leaves fried bread are loaded with protein rich Methi and is a perfect travel food.

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Eggless Rava Cake (Semolina Cake)

Easy Eggless Rava Cake is a moist and delicious tea time cake that can be enjoyed as a snack or for your parties.

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and many more

Hari Mirchi ke Tipore

Hari Mirchi ke Tipore is a quick and easy Rajasthani sabji or an Instant pickle made using green chilie and stays good for a couple of days. 

5 from 10 votes

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Course: Condiments, Main Course

Cuisine: Indian, North Indian

Keyword: Condiments, Vegan

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Heavy Bottom Pan/Wok
• Cooking Spoon

Ingredients

• 300 grams Large size green chili
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ¼ teaspoon asafoetida powder
• 2 tablespoon coriander powder
• 1-2 tablespoon water -optional
• 1 tablespoon oil -If using for travel add 2 tablespoon oil
• Salt

Instructions

• Rinse and pat dry the green chilies.
  300 grams Large size green chili
  
• Cut the ends of the chilies and slit them in between.
• Remove the seeds if you find the chilies too hot.
• Either cut the chilies into half or 1-inch pieces.
• I prefer to use it long and hence cut only very long ones.
  
• In a heavy bottom pot add oil.
  1 tablespoon oil
  
• Once hot add oil.
• Once the oil is hot add cumin, fennel, and mustard seeds.
  1 teaspoon cumin seeds, 1 teaspoon fennel seeds, ½ teaspoon mustard seeds
  
• Let the seeds splutter.
• Once done add turmeric powder and saute for a few seconds.
  ¼ teaspoon turmeric powder
  
• Now add the green chilies and give a quick mix.
  
• Now add coriander powder, salt, and asafoetida.
  2 tablespoon coriander powder, ¼ teaspoon asafoetida powder
  
• Cover and cook for 2-3 minutes.
• Add 1-2 tablespoons of water if the masala sticks on the pan.
  1-2 tablespoon water
• Once the chilis appear soft, add red chili powder.
  ½ teaspoon red chili powder
  
• Cover and cook again for 1-2 minutes.
• Once they are slightly soft, add Raw mango powder and stir.
  
• Cover and let it sit for 5-10 minutes.
  
• Once cooled, keep it in an airtight container in the fridge or outside.

Video

Notes

Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
Measurements are rough guidelines. One can adjust as per taste.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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