Green Chilli Pickle or Rajasthani Mirchi ke Tipore is an instant green chili pickle, tastes delicious as a spicy side dish for any dish.
When you serve your parathas with this spicy pickle along with some dal, the combination is simply out of the world!
When planning the Rajasthani Bhedawi Puri aur Sabzi Thali, I decided on making Bhedawi Puri, with side dishes like Dahi wale Aloo ki Subzi and this pickle. Since a thali is not complete without a sweet, I made this Instant Rabri Malpua. The whole plate was such a delicious treat.
It surely helped that I was able to use the same spice masala for this pickle as well. Sharing this Green Chilli Pickle as part of my A to Z Indian Condiment for G. This Hari mirch ka achar tastes excellent when served with stuffed parathas.
Some of the other names this pickle is referred are Rajasthani mirchi thecha, Hari Mirch ke Tipore, Hari Mirch ka Achar. As with all recipes, there are countless variations you can have to make this pickle.
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Ingredients
We use whole spices as the masala to cook this Instant Green Chilli Pickle. The whole spices are dry roasted until the oils from the spies come out. Then we powder it for sprinkling over the cooked chilies.
Coriander Seeds - Roasted coriander seeds add a wonderful flavour to this pickle. Slow roasted seeds are excellent and have a unique taste.
Fennel Seeds - As all spices, fennel seeds are special and the dish gets elevated when used.
Peppercorns - The spice from peppercorns adds another level of spice. I suggest you don't skip this.
Dry Red Chilies - The green chilies used in this pickle are not so spicy, so to make it spicy, we will have to use dry chilies.
See the recipe card for quantities.
Instructions for making Green Chilli Pickle
Wash and pat dry the chilies after you remove the stacks. While it is drying, you can get the masala ready.
Wash and remove the stack from the green chilies.
Pat dry and chop into 1-inch pieces. Keep it aside.
Heat a nonstick pan and when it is hot, add all the whole spices and toss to roast it.
When the spices are aromatic after 2 to 3 minutes, transfer to a plate and let it cool down.
Grind to a powder and keep it aside.
In a pan, heat the cooking oil, add the chopped green chilies.
Add turmeric powder and salt, mix well. Continue stirring.
After a few minutes, add 2 teaspoons of the spice powder.
Combine well and cook over low flame for 5 minutes, while you continue to stir it.
Transfer to a bowl and serve with parathas.
Substitutions & Variations
The pickle tastes depend on the variety of green Chilies you use. This Rajasthani Mirchi ke Tipore uses the thicker Green Chili variety. It's mostly not very spicy.
So you can be liberal with the use of peppercorns and red chilies in this Green Chilli Pickle.
If whole spices are not available, you can use the powders as well.
For a tangy taste, you can add Dry Mango Powder or Amchur. I have skipped using it.
However, all North Indian Pickles taste great because of this addon.
Equipment
We need a mixer jar, preferably a spice jar to grind the spice powder to a fine texture. Again, you can make it a little coarse as well.
A pan to dry roast and a clean glass jar for storing it.
Storage
This Green Chilli pickle hardly takes time to cook. So you can simply make a small serving of this for instant use. However, you can easily refrigerate for a week and use just the amount you want.
Expert Tips
As with all pickles, making sure the green chilies are dry for this Green Chilli Pickle is very important.
If you know the variety is spicy, you can deseed and use it. Else simply chop and make the pickle.
Always use a dry spoon to scoop out what's needed.
Recipe
Green Chilli Pickle | How to make Mirchi ke Tipore
Ingredients
- 1 cup Green Chilies Chopped
- 2 tablespoon Cooking Oil
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Turmeric Powder
- Salt As Per Taste
- 1 tablespoon Coriander Seeds
- 1 teaspoon Peppercorn
- 2 Dry Red Chilies
- 1/4 teaspoon Asafoetida / Hing
Instructions
- Wash and remove the stack from the green chilies.
- Pat dry and chop into 1-inch pieces. Keep it aside.
- Heat a nonstick pan and when it is hot, add all the whole spices and toss to roast it.
- When the spices are aromatic after 2 to 3 minutes, transfer to a plate and let it cool down.
- Grind to a powder and keep it aside.
- In a pan, heat the cooking oil, add the chopped green chilies.
- Add turmeric powder and salt, mix well. Continue stirring.
- After a few minutes, add 2 teaspoons of the spice powder.
- Combine well and cook over low flame for 5 minutes, while you continue to stir it.
- Transfer to a bowl and serve with parathas.
Nutrition
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Anusha says
This is so similar to Athela Marcha but so different too. I have never tasted this. Going to give this a shot sometime. Will red chilis work here?
srividhya says
This sounds delicious with all those freshly ground spice mix. I am sure it will be delicious with paratha and your thali is also sinful Valli. 🙂
Sharmila Kingsly says
This is so tempting!! I am always a bit scared to try chili pickle especially, but too tempted to try now !!
Radha says
The spice mix sounds amazing. I love pickles and a bowl of curd rice and pickle is heaven to me. Green chili pickle is always in my list to do. Bookmarking this one to try.
Arun says
Years ago we had a Jain family from Rajasthan and their food consists of rottis and chappathis and their daily morning dish starts with favorite Rajastani green Chilli and sweet dalia. The green Chilli goes best with chukka rotti. Those days their rottis were made on Sigri a kind of traditional stove which use cow dung, coal, wood. And these rottis are cherished and carry a mouth watering fragrance.
Usha Rao says
Green chili pickle looks very tempting and a nice condiment to have. It is a versatile pickle and goes well with pretty much everything.
Harini says
Wow ! the chili pickle sounds like something my husband will love. I can enjoy this virtually 🙂
Rafeeda - The Big Sweet Tooth says
A very simple yet flavorful pickle for those who love spice...