Saturday, July 16, 2016

Hari Mirch Tipore (Fried green chillies pickle)

Hari Mirch Tipore
Hari Mirch Tipore is a recipe passed on to me, by my mother in law. When she made it for the first time I became a huge fan and since then I always have these in my refrigerator. These tipore are a spicy addition to any indian meal. It is my go to enlighten any dull meal.

Serves: 4-5
Preparation time: 10 mins.
Cooking time: 10 mins.


7-8 green chillies (thick)
1 tablespoon mustard oil
½ teaspoon saunf (fennel seeds)
¼ teaspoon methidaana (fenugreek seeds)
¼ kalongi (nigella seeds)
1 teaspoon jeera
1 teaspoon rai (sarso)
Hing (asafoetida) a pinch
½ tablespoon amchoor (dry mango powder)
Salt to taste
½ teaspoon turmeric
1 ½ tablespoon Oil for frying


  1. Wash and cut the green chillies lengthwise in halves. Then cut them to get 1and 1/2 inch long green chillies.
  2. Heat the oil in medium sized frying pan.
  3. Add jeera and rai and wait for them to splutter. Now add asafoetida, saunf, methidana and kalongi and fry for few seconds.
  4. Add turmeric and salt and then the green chillies.
  5. Stir to mix and coat all the spices into the chillies.
  6. Now add dry mango powder and cover the green chillies for 3-4 mins until they are cooked.
  7. Green chilli tipore are ready to be served with any indian breads, naans, paranthas or simply with any other curry recipe.

  • Make sure the flame is on a low while frying spices as they may get burnt in seconds and spoil the flavour of the chillies.

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