Tuesday, August 12, 2014



 "Hari Mirch" means "Green Chilies" hence the name for this instant pickle made of green chillies. It is easy to make and well worth the time spent. The recipe for this dish from Rajasthan, Hari Mirch ke Tipore, caught my eye, and is adapted from my friend Anjana Chaturvedi's lovely blog called, "Maayeka."

Since I am not accustomed to cooking in mustard oil ( I guess you need to acquire a taste for this), I used regular cooking oil. I used the large Banana Chillies (Banana Peppers) to make the Hari Mirch ke Tipore, which turned out to be excellent and we enjoyed it. It can keep under refrigeration for about a week.


  • Green Chilies, 300 grams,
  • Mustard Oil, 3 and 1/2 tbsp * I used regular cooking oil
  • Mustard Seeds, 1 and 1/2 tbsp
  • Fennel Seeds, ( Saunf), 2 tbsp
  • Asafoetida, (Hing), 1/2 tsp
  • Turmeric Powder, (Haldi) , 1/2 tsp
  •  Salt, to taste
  • Coriander Powder, (Dhania) 2 tsp
  • Mango Powder, (Amchoor)  2 and 1/2 tsp
  • Sugar, 1/2 tsp

Wash the green chilles and pat them dry
Remove the stems and without de-seeding them, chop the chillies into small roundels
In a kadhai, heat a little oil and when it gets medium hot, add mustard seeds and fennel seeds
When the seeds start to splutter, add the asafoetida and saute for a few seconds
Next add the Turmeric Powder and the chopped green chillies
Stir fry for a few seconds
Add salt and mix well
Cover and cook for 2-3 minutes or till the chillies soften a bit
Now open the lid and add coriander powder, mango powder and sugar
Stir fry for a few minutes on low heat, then remove from flame
Allow the pickle to cool completely before placing it for refrigeration
Serve with puris, rotis or rice.

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