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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. 

Close-up look of Hari Mirchi ke Tipore served in a brown designer bowl with yogurt and paratha.
Mirchi Ke Tipore, paratha and dahi.

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? 

Close-up look of Mirchi ke Tipore.
Close-up look of Mirchi ke Tipore

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.

Beetroot leaves paratha served with green chili pickle.
Beetroot leaves paratha served with green chili pickle.

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.

Top view of Hari Mirchi ke Tipore served in a brown designer bowl with yogurt and paratha.
Mirchi Ke Tipore, paratha and dahi.

Few more travel food ideas

Aloo Toast Sandwich | Potato Toast Sandwich
Yummy and delicious Aloo Toast Sandwich is a filling snack , which can be made in a jiffy. Perfect as a toddler finger food, for lunchbox or a travel food.
Check out this recipe
Aloo Toast Sandwich served in a blue plate.
Missi Puri | Besan Ki Masala Puri
Missi Puri or Besan Ki Masala Puri is a North Indian style Puri made using a combination of wheat flour, gram flour (Besan) and a few spices.
Check out this recipe
Pooris arranged in a plate
Celery and Kale Paratha
Celery and Kale Paratha is a healthy and delicious flatbread made using the fibrous stalks of celery and nutrient-rich kale.
Check out this recipe
Stack of Celery and Kale Paratha served on a white plate
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.
Check out this recipe
Meethi Puri (Poori) | Fresh Fenugreek leaves Puri
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.
Check out this recipe
Close up look of a slice of eggless rava cake served on a plate

and many more

Close-up look of Hari Mirchi ke Tipore served in a brown designer bowl with yogurt and paratha.

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
Print Pin Rate Save
Course: Condiments, Main Course
Cuisine: Indian, North Indian
Keyword: Condiments, Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Author: Renu Agrawal-Dongre

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 to taste

Instructions

  • Rinse and pat dry the green chilies.
    300 grams Large size green chili
    Rinsed Green chilies.
  • 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.
    Cut Green Chilies.
  • In a heavy bottom pot add oil.
    1 tablespoon oil
    Oil added to the pan.
  • 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
    Fennel, Mustard, and Cumin seeds are added to oil.
  • Let the seeds splutter.
  • Once done add turmeric powder and saute for a few seconds.
    ¼ teaspoon turmeric powder
    Turmeric powder is added to the oil.
  • Now add the green chilies and give a quick mix.
    Green chilies were added in the mixture.
  • Now add coriander powder, salt, and asafoetida.
    2 tablespoon coriander powder, ¼ teaspoon asafoetida powder
    Salt added in Mirchi ki sabji.
  • 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
    Red chili powder added in chilies.
  • Cover and cook again for 1-2 minutes.
  • Once they are slightly soft, add Raw mango powder and stir.
    Amchoor powder is added to Mirchi ke Tipore.
  • Cover and let it sit for 5-10 minutes.
    Mirchi ka achaar ready.
  • 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.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
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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Recipe Rating




Narmadha

Monday 29th of May 2023

This makes me mouthwatering Renu. I love green chilli and this looks so simple and easy to make as well. I am going to try it soon.

Preethi

Sunday 21st of May 2023

Oh Renu your chilli pickle made me so nostalgic. I remember my mom picking them when we travelled from bhilai to Bangalore . A long journey thru many places. A must have for train journey . Loved your recipe and can’t wait to make it .

Sasmita Sahoo

Friday 19th of May 2023

Hari Mirchi ke Tipore looks like a quick and easy pickle using green chilies .....will try sometime

Seema

Wednesday 17th of May 2023

the mirch ke tipore is that recipe my mum has been searching for ever since our train trip to Jaipur. This will be our forever recipe.

Jayashree T Rao

Tuesday 16th of May 2023

I love anything spicy and the green chilli pickle looks so tempting. I must make this one, it pairs with any meal.