Mirchi ke tipore recipe | Instant green chilli pickle
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.
Servings Prep Time
10servings 5minutes
Cook Time
8minutes
Servings Prep Time
10servings 5minutes
Cook Time
8minutes
Ingredients
Instructions
  1. Wash and then cut chilli peppers horizontally into 1/2 inch long pieces.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
  • Use green chillies that are not very hot.
  • Since it is very spicy, only small quantity is served in a meal.

Share this: