I grew up in Uttar Pradesh for a good part of my life and their cuisine is something that is very close to my heart. We love the pickles that they make and recently when craving for one such pickle, I came across this recipe in Maayeka. I just loved this version and it was very easy to make as well. I made it with a not so spicy green chili and that way we ate it more like a subzi than a pickle. This recipe is going to be one very good reason for me to plant some extra chili plants (the less spicy ones) this year. Also next time when making this, I have to buy some mustard oil since the taste is much more authentic that way.

The first time I made this recipe was when we had an abundance of green chili from our backyard vegetable garden back in NY. We grew many different kinds of chili pepper ranging from the mild variety to really spicy Habanero. After planting Habanero pepper for couple of years and not being to use most of it as they are very spicy, we stopped growing Habanero. If you are a spice lover and looking to make something with Habanero pepper, do give this Fiery Habanero Pepper Sauce a try. It is really spicy and really delicious.

One other recipe that I make often with Jalapeno pepper is this delicious Jalapeno jelly. I know it sounds crazy making a jelly with Jalapeno, but trust me, this is so delicious that you will start to grow more jalapenos just to make this jelly. If you are not a jelly person and love bread like me, then I have a recipe for you as well. This Jalapeno Cheese Bread is all you need for your breakfast to wake you up with amazing flavors. This bread is delicious as is or with a bowl of soup for dinner.

This recipe is a part of my Uttar Pradesh Thaali. Do check out my other recipe as well that are in the thaali.

Preparation time – 10 minutes

Cooking time – 20 minutes

Difficulty level – easy

Recipe Source – Maayeka

Ingredients to make Hari Mirch ke Tipore | Green Chili Pickle –

Green chilies (medium spicy) – about 150 gms

Oil (preferably mustard oil) – 3 tbsp (I used olive oil)

Fennel seeds /Saunf– 1 tbsp

Mustard seeds – ½ tbsp

Amchur powder/Mango powder – 1 ½ tbsp

Dhania Powder/Coriander powder – 1 tbsp

Turmeric powder – ½ tsp

Asafetida – ¼ tsp

Salt – to taste

Sugar – ½ tsp

Procedure to make Hari Mirch ke Tipore | Green Chili Pickle –

Wash and wipe the green chilies and cut them into roundels. I have not deseeded them as the variety I used was not very spicy. If using very spicy chili, I would suggest that you partially deseed them to help reduce the heat.

In a pan, heat the oil. Then add the mustard seeds, fennel seeds and Asafetida.

Fry for 30 seconds and then add the turmeric powder and the green chilies.

Sauté for about 2 minutes and then add the salt. Mix well and then cover the pan and cook the chilies for about 4-5 minutes until they are slightly soft.

Now add the coriander powder, amchur powder and the salt and mix well.

Cook for couple of more minutes and then turn off the flame.

Let it cool down entirely and then transfer it to a glass jar and store in the refrigerator. I had left it out for 2 days and it remained fresh. It was done by then so cannot say how long it can be outside. 🙂

Hari Mirch ke Tipore | Green Chili Pickle – An absolutely delicious green chili pickle from Uttar Pradesh that is loved be everyone in the family and is a perfect side for any dish. 0 from 0 votes Print Pin Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 10 Servings Author: Sandhya Ramakrishnan Ingredients Green chilies medium spicy – about 150 gms Green chilies medium spicy – about 150 gms

Oil preferably mustard oil – 3 tbsp (I used olive oil) Oil preferably mustard oil – 3 tbsp (I used olive oil)

Fennel seeds /Saunf– 1 tbsp Fennel seeds /Saunf– 1 tbsp

Mustard seeds – ½ tbsp Mustard seeds – ½ tbsp

Amchur powder/Mango powder – 1 ½ tbsp Amchur powder/Mango powder – 1 ½ tbsp

Dhania Powder/Coriander powder – 1 tbsp Dhania Powder/Coriander powder – 1 tbsp

Turmeric powder – ½ tsp Turmeric powder – ½ tsp

Asafetida – ¼ tsp Asafetida – ¼ tsp

Salt – to taste Salt – to taste

Sugar – ½ tsp Sugar – ½ tsp Instructions Wash and wipe the green chilies and cut them into roundels. I have not deseeded them as the variety I used was not very spicy. If using very spicy chili, I would suggest that you partially deseed them to help reduce the heat.

In a pan, heat the oil. Then add the mustard seeds, fennel seeds and Asafetida.

Fry for 30 seconds and then add the turmeric powder and the green chilies.

Sauté for about 2 minutes and then add the salt. Mix well and then cover the pan and cook the chilies for about 4-5 minutes until they are slightly soft.

Now add the coriander powder, amchur powder and the salt and mix well.

Cook for couple of more minutes and then turn off the flame.

Let it cool down entirely and then transfer it to a glass jar and store in the refrigerator. I had left it out for 2 days and it remained fresh. It was done by then so cannot say how long it can be outside. 🙂 Tried this recipe? Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney

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