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Green chili pickle
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Hari Mirch ke Tipore | Green Chili Pickle –

An absolutely delicious green chili pickle from Uttar Pradesh that is loved be everyone in the family and is a perfect side for any dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: pickles, spices and condiments
Cuisine: Indian, Uttar pradesh
Servings: 10 Servings


  • 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


  • 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. :)