Hari Mirch Ke Tipore is a flavour-packed Rajasthani pickle made with fresh mild green chillies, panch phoran and spices. It's ready in an "instant" too - simply cut green chillies, then sauté in a panch phoran tempering.

Note – This recipe has been updated from our recipe archives with new images and helpful content. The tried and tested recipe has minor improvements. First published 25th November 2015.
Spiced, Tangy and Ridiculously Moreish!
This is one of those pickles that completely wakes up a meal. My Grandma used to make mirchi ke tipore all the time and for years we just thought of it as one of “our” everyday dishes. It was only later I realised it actually has Rajasthani roots, which makes perfect sense considering her background.
The chillies are softened in oil until they lose their rawness, then coated in a punchy mix of spices that makes them tangy, savoury, and seriously addictive.
This isn't a chilli dish that’s meant to be spicy, instead, it’s all about layers of flavour.
I love serving it with parathas, especially something like red chilli coriander paratha. It’s also incredible with something simple like masoor dal khichdi.
Hayley x
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Green chillies - I like to use mild green chillies, sometimes sold as Turkish chillies. Rocket or finger chillies will be far too spicy to pair with a meal IMO.
Panch phoran - a typical "pickle" tempering of 5 different seeds.
Oil - mustard oil is most commonly used for mirchi ke tipore so that's what I've gone for too. It gives a deep flavour however, you can use whichever oil you have to hand.
Spices - I've used red chilli powder (my preference is kashmiri chilli powder which is mild), turmeric powder, black salt (kala namak), amchoor powder and ground cumin and coriander.
Step by Step Method




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Mirchi Ke Tipore (Rajasthani Instant Chilli Pickle)
Ingredients
- 250 grams green chillies mild
- 2 tablespoons mustard oil
- 1 teaspoon panch phoran a blend of mustard, cumin, fenugreek, nigella and fennel seeds
- pinch hing asafoetida
- 1 teaspoon red chilli powder
- pinch turmeric powder
- 2 teaspoon cumin coriander powder
- 1 teaspoon amchoor powder
- 1 teaspoon black salt
- salt to taste
Instructions
- Wash 250 grams green chillies thoroughly and dry them completely. Slice them into small round pieces.
- Heat 2 tablespoons mustard oil in a pan over high heat. Add 1 teaspoon panch phoran and pinch hing. Allow the spices to crackle for a few seconds until fragrant.
- Add the sliced chillies and stir-fry on high heat for 2 to 3 minutes.
- Add 1 teaspoon red chilli powder, pinch turmeric powder, 2 teaspoon cumin coriander powder and salt, then cook for another minute, stirring regularly.
- Switch off the heat and stir in 1 teaspoon amchoor powder and 1 teaspoon black salt. Mix well.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Unknown says
Love Achari Marcha with Bajri Na rotla and Dahi.. Drooling Here.....
Unknown says
Such a simple recipe 🙂 thanks for sharing Jagruti
Unknown says
Winters and chili pickle wow ...Loved Achari Mirch recipe , I am surely going to give it a try ,