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. I just 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.
This is the last week in April and we are busy planning out the garden. This year we have to start over since we had to dig out the backyard to put in a new septic tank. It is going o be lot of work since we have to build all the structures and level the ground, but this is in no way making us any less enthusiastic. We just ordered all the seeds we need and also beginning to check the local nurseries for seedlings. Last year I had planted an abundance of habanero and jalapeno peppers that my freezer is overflowing with them. I had not dared to use those to make this pickle and made them using these medium spicy chilies that my husband had bought when I wanted to make the Hmarcha rawt.
This recipe is a part of my Uttar Pradesh Thaali. Do check out my other recipe as well that are in the thaali.
Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy
Recipe Source – Maayeka
Ingredients to make Hari Mirch ke Tipore – Green Chili Pickle –
- Green chilies (medium spicy) – about 150 gms
- Oil (preferably mustard oil) – 3 tbsp (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 Hari Mirch ke Tipore – 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 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. 🙂
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