Condiments

Hari Mirch Ke Tipore


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Hari mirch ke tipore is a spicy and tangy speciality of Rajasthani cuisine. Traditional Rajasthani thali looks incomplete without hari mirch ke tipore. It is served as a side dish along with dal baati, dal chawal, phulka, poori, paratha, mathri and kachori.

Hari mirch ke tipore has a long shelf life so you can call this as a travel-friendly condiment. It can be stored for 3 to 4 days if handled carefully.

The recipe to make hot, spicy and tangy hari mirch ke tipore is very easy, it is tempered with jeera, til, saunf, and hing which add a nice aroma to it. Then it is sauteed with roasted chana dal powder which enhances the taste and flavour of the dish.

mirch-ke-tipore
Mirchi Ke Tipore

Ingredients – ( 3 to 4 servings )

  • Hari mirch (green chilli)             – 10 to 12
  • Roasted (bhuna)chana powder – 2 tbsp
  • Jeera (cumin seeds )                 – ½ tsp
  • Saunf (fennel seeds )                 – ½ tsp
  • Til (sesame seeds )                    – ½ tsp
  • Hing (asafoetida)                        – 1 pinch
  • Haldi (turmeric powder)              – ¼ tsp
  • Amchoor (mango powder)          – 1 tbsp
  • Refined or mustard oil                 – 1 tbsp
  • Salt according to taste.
Ingredients for Mirchi Ke Tipore

Method –

  • Rinse green chillies and wipe them with a clean kitchen towel and dry it completely.
  • Discard the stalk and chop green chillies into small chunks.
  • Heat oil in a kadhai (wok). 
  • Add jeera, til and saunf, when they sizzle, add hing.
  • Now add chilli chunks and put haldi and salt.
  • Saute and cover the kadhai, and cook for 3 to 4 minutes.
  • Now add roasted chana powder and amchur powder, and mix well and roast for one minute and switch off the flame.
  • Transfer mirch ke tipore to a serving bowl.
Mirchi Ke Tipore

Tips-

If you are carrying mirch ke tipore while travelling –

  • Rinse green chillies and make sure you dry them completely before chopping.
  • Pack mirch ke tipore only after it cools completely.

3 Comments

  1. I remember this one, which you had made at our place. It lasted for so long without spoiling, despite you using so little oil. And I love the name of the achar. It is so cute!

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