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.

Prep Time: 5

Cook Time: 10

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.

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.