When life gives you lemon, make lemonade and when you find fresh mild chilies, make this pickle. This is a very famous Rajasthani recipe prepared using fresh chilies. I recently saw this recipe and decided to give it a try. Each region has their traditional recipes pass on from generation. They varies based on the local ingredients they get. I live in Canada so don’t have access to those Indian chilles but I found mild chilies in Canadian grocery store. I love preparing and trying my hands on different type of pickles. You may have seen my instant pickle recipes for chili carrot pickle in mustard sauce, another version of carrot chili pickle. I have posted chili pickle recipe with many variations as me and my husband love eating chili pickle.
In general, we Indian love pickles. I have posted many Indian pickle recipes like instant carrot pickle, instant grapes and mango pickle, gunda or lasoda mango pickle or my most famous chana fenugreek mango pickle. None of these pickles are possible without pickle masala.
You can store this pickle in refrigerator for few days. Let’s see how it’s made.
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Preparation Time: 15 minutes
Cooking Time: 2-3 minutes
Ingredients:
2 cup mild chilies cut in thick circles
1/4 cup mustard oil
Salt to taste
2 tbsp lemon juice
Masala:
1 tsp cumin seeds
2 tbsp coriander seeds
2 tsp mustard seeds
2 tsp fennel seeds
1/2 tsp turmeric powder
Small pinch of asafetida
Procedure:
1. Coarsely grind cumin seeds, coriander seeds, mustard seeds and fennel seeds together using dry grinder. Remove this spice powder in a bowl. Add turmeric powder and asafetida in the same bowl and mix well. Keep this on a side.
2. Cut chilies in 1/2 inch thick circles. Make sure chilies are clean and doesn’t have moisture before cutting.
3. In a pan, heat 1/4 cup mustard oil on medium heat. Bring this to smoking point and then lower the heat. Add masala powder to the oil and immediately stir well. Let spices fry for few seconds or until slightly changes colour.
4. Then add chopped chilies, salt and lemon juice. Mix well. Cook this on low heat covering with lid for 1 minute. Turn off the heat and keep the pot open and let it cool completely at room temperature.
5. Fill this pickle in clean jar. Keep it in refrigerator to increase the shelf life.
6. Enjoy this pickle with any Indian curries and roti/paratha. We also love to eat this pickle with fafda gathia and masala chai.
This pickle is so aromatic due to mustard oil and it also has the flavours of cumin, coriander, fennel. I just fell in love with the pickle and make it regularly in my house.
Do give it and try and let me know if you have any questions.
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Mirchi Ke Tipore (Instant Chili Pickle)
Ingredients:
2 cup mild chilies cut in thick circles
1/4 cup mustard oil
Salt to taste
2 tbsp lemon juice
Masala:
1 tsp cumin seeds
2 tbsp coriander seeds
2 tsp mustard seeds
2 tsp fennel seeds
1/2 tsp turmeric powder
Small pinch of asafetida
Procedure:
1. Coarsely grind cumin seeds, coriander seeds, mustard seeds and fennel seeds together using dry grinder. Remove this spice powder in a bowl. Add turmeric powder and asafetida in the same bowl and mix well. Keep this on a side.
2. Cut chilies in 1/2 inch thick circles. Make sure chilies are clean and doesn’t have moisture before cutting.
3. In a pan, heat 1/4 cup mustard oil on medium heat. Bring this to smoking point and then lower the heat. Add masala powder to the oil and immediately stir well. Let spices fry for few seconds or until slightly changes colour.
4. Then add chopped chilies, salt and lemon juice. Mix well. Cook this on low heat covering with lid for 1 minute. Turn off the heat and keep the pot open and let it cool completely at room temperature.
6. Fill this pickle in clean jar. Keep it in refrigerator to increase the shelf life.
7. Enjoy this pickle with any Indian curries and roti/paratha. We also love to eat this pickle with fafda gathia and masala chai.
This pickle is so aromatic due to mustard oil and it also has the flavours of cumin, coriander, fennel. I just fell in love with the pickle and make it regularly in my house.
Bhavna's Food Journey 