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Green chili pickle
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5 from 1 vote

Hari Mirch ke Tipore | Green Chili Pickle

This green chili pickle is one of the best pickle to serve with paratha and dal. Hari Mirch Ke Tipore is a popular pickle made with fresh green chilies and spices and served with lunch platter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: pickles, spices and condiments
Cuisine: Indian, Uttar pradesh
Servings: 10 Servings
Calories: 54kcal

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. :)

Video

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 51mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg