This mirchi ke tipore recipe will help you make instant green chilli (jalapeno) pickle. Printable recipe box is given at the end of this post.
Chillies are extensively used in Indian cuisines. But chillies were not known in India until 15th century when it was introduced to the subcontinent by the Portugals. Now they are integral part of our cuisines. Indian food is known for its spiciness and chillies give a spicy kick to any dish.
During my childhood I remember pickles and chutneys used to be a must in all the meals. These pickles give an extra punch to any meal. Stuffed green or red chilli pickle was everyone’s favorite. Most of the time pickles were made in big jars and then savoured for many months. My aunt used to make this instant green chilli pickle that was a big hit everywhere.
Big green jalapeno chillies or any other similar variety that is not very hot is used in mirchi ke tipore recipe.
Wash green chillies and cut them horizontally into chunks of about half an inch length. You can check all the ingredients in the recipe box below. Heat mustard oil in a pan. Add asafoetida, mustard seeds and cumin seeds. When they start to splutter, add chopped green chillies. After that add roughly grounded fennel seeds, coriander powder, turmeric powder, and salt to taste. Cover and cook on low flame for about two minutes or till chillies soften up a bit. Open the lid and cook on medium flame till all the water in the pan dries out. Add mango powder and switch off the gas. The pickle is ready.
Serve as an accompaniment with any meal. It will spice up your food. You can store it in refrigerator in an airtight container for two three days.
I have earlier shared recipes of mango pickle and carrot cauliflower and turnip pickle (gajar, gobhi aur shalgam ka achar). You can also make sweet and sour lemon pickle. Sweet and sour raw mango pickle – aam ka chhunda is my personal favorite. In winters I also make probiotic drink of carrot called gajar ki kanji.
Mirchi ke Tipore recipe – How to make instant green chilli pickle
Please click on printer icon in the recipe box below if you want to save or take a print of the recipe.
| Servings | Prep Time |
| 10 servings | 5 minutes |
| Cook Time |
| 8 minutes |
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This instant green chilli pickle will spice up any meal. Use jalapeno or any other bigger variety of green chilli that is not very hot.
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- 200 gm green jalapeno chilli pepper or any other similar green chilli
- 2 tablespoons mustard oil
- 1/4 teaspoon asafoetida (heeng)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon turmeric powder/haldi
- 2 teaspoons fennel seeds (saunf)
- 1 tablepoon amchoor (dry mango) powder
- salt to taste
- Wash and then cut chilli peppers horizontally into 1/2 inch long pieces.
- Heat oil in a pan. Add asafoetida then mustard seeds. When the seeds start to splutter add cumin seeds. Then add Chilli pieces, turmeric powder, and fennel seeds. Then add salt according to your taste.. Mix well and cook covered on low flame for 2-3 minutes.
- Open the lid. If the chillies have softened a bit, add mango powder and mix well. On cooking chillies leave some water. If there is some water left in the pan, cook till all the water has dried up.
- Switch off the gas. Mirchi ke tipore are ready. Serve a small quantity with meals. Store in airtight container in refrigerator. It stays good for 2-3 days.
- Use green chillies that are not very hot.
- Since it is very spicy, only small quantity is served in a meal.
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