This green chili pickle is one of the best pickles to serve with paratha and dal. Hari Mirch Ke Tipore is a popular pickle made with fresh green chilies and spices and served with a lunch platter.
I grew up in Uttar Pradesh for a good part of my life and their cuisine is something that is very close to my heart. We love the pickles that they make and recently when craving for one such pickle, I came across this recipe in Maayeka. I just loved this version and it was very easy to make as well.
I made it with a not-so-spicy green chili and that way we ate it more like a subzi than a pickle. This recipe is going to be one very good reason for me to plant some extra chili plants (the less spicy ones) this year. Also, next time when making this, I have to buy some mustard oil since the taste is much more authentic that way.
What kind of pepper to use
The first time I made this recipe was when we had an abundance of green chili from our backyard vegetable garden back in NY. We grew many different kinds of chili peppers ranging from the mild variety to really spicy Habanero.
After planting Habanero pepper for a couple of years and not being able to use most of it as they are very spicy, we stopped growing Habanero. If you are a spice lover and looking to make something with Habanero pepper, do give this Fiery Habanero Pepper Sauce a try. It is really spicy and really delicious.
One other recipe that I make often with Jalapeno pepper is this delicious Jalapeno jelly. I know it sounds crazy making jelly with Jalapeno, but trust me, this is so delicious that you will start to grow more jalapenos just to make this jelly.
If you are not a jelly person and love bread like me, then I have a recipe for you as well. This Jalapeno Cheese Bread is all you need for your breakfast to wake you up with amazing flavors. This bread is delicious as is or with a bowl of soup for dinner.
This recipe is a part of my Uttar Pradesh Thaali. Do check out my other recipes as well that are in the thaali.
Mango Tuvar Dal
Aloo ka Halwa / Potato Halwa
Benarasi Aloo Matar
Poori
Rice
Kesar Malai Lassi
Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy
Recipe Source – Maayeka
Ingredients to make Hari Mirch ke Tipore
- Green chilies (medium spicy) – about 150 gms
- Oil (preferably mustard oil) – 3 tablespoon (I used olive oil)
- Fennel seeds /Saunf– 1 tbsp
- Mustard seeds – ½ tbsp
- Amchur powder/Mango powder – 1 ½ tbsp
- Dhania Powder/Coriander powder – 1 tbsp
- Turmeric powder – ½ tsp
- Asafetida – ¼ tsp
- Salt – to taste
- Sugar – ½ tsp
Procedure to make Green Chili Pickle
- Wash and wipe the green chilies and cut them into roundels. I have not deseeded them as the variety I used was not very spicy. If using very spicy chili, I would suggest that you partially deseed them to help reduce the heat.
- In a pan, heat the oil. Then add the mustard seeds, fennel seeds, and Asafetida.
- Fry for 30 seconds and then add the turmeric powder and the green chilies.
- Sauté for about 2 minutes and then add the salt. Mix well and then cover the pan and cook the chilies for about 4-5 minutes until they are slightly soft.
- Now add the coriander powder, amchur powder, and salt and mix well.
- Cook for a couple of more minutes and then turn off the flame.
- Let it cool down entirely and then transfer it to a glass jar and store it in the refrigerator. I had left it out for 2 days and it remained fresh. It was done by then so cannot say how long it can be outside. 🙂
More Recipes With Chillies/Peppers
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Recipe
Hari Mirch ke Tipore | Green Chili Pickle
Ingredients
- 150 gms Green chilies medium spicy
- 3 tablespoon Oil preferably mustard oil (I used olive oil)
- 1 tablespoon Fennel seeds / Saunf
- ½ tablespoon Mustard seeds
- 1 ½ tablespoon Amchur powder / Mango powder
- 1 tablespoon Dhania Powder / Coriander powder
- ½ teaspoon Turmeric powder
- ¼ teaspoon Asafetida
- to taste Salt
- ½ teaspoon Sugar
Instructions
- Wash and wipe the green chilies and cut them into roundels. I have not deseeded them as the variety I used was not very spicy. If using very spicy chili, I would suggest that you partially deseed them to help reduce the heat.
- In a pan, heat the oil. Then add the mustard seeds, fennel seeds and Asafetida.
- Fry for 30 seconds and then add the turmeric powder and the green chilies.
- Sauté for about 2 minutes and then add the salt. Mix well and then cover the pan and cook the chilies for about 4-5 minutes until they are slightly soft.
- Now add the coriander powder, amchur powder and the salt and mix well.
- Cook for couple of more minutes and then turn off the flame.
- Let it cool down entirely and then transfer it to a glass jar and store in the refrigerator. I had left it out for 2 days and it remained fresh. It was done by then so cannot say how long it can be outside. 🙂
Penny Moultrie says
I live in south africa..what is asafoetida?
Sandhya Ramakrishnan says
Asafetida is a spice that we use a lot in Indian cuisine. It is extracted from a bark of the tree. You could skip it from most of the recipes and won't find it much different.