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.

Green chilli pickle in a serving bowl, small ceramic pickle bottle in the background on the table.

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

Indian five spices and yellow powder hing added to the hot mustard oil in a black pan. — Temper panch phoran in hot oil

Sliced green chillies added to the mustard oil tempering in a black pan. — Add sliced green chillies

Spice powders added to the cut green chillies in a black pan. — Add red chilli, turmeric and cumin coriander powder and saute

Salt and mango powder sprinkled on cooked green chilli pickle in a pan over the stove. — Once cooked, add amchoor and black salt

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