A Rajasthani friend of mine dropped in for lunch this weekend and she churned up this instant Chili pickle – Mirchi ke Tipore to our delight!
Time Required: 15 minutes
10 – 12 Green Chilies
2 tsp Dry Mango / Aamchoor Powder
1/2 tsp Turmeric Powder
2 tbsp Oil
2 tsp Saunf / Fennel Seeds
2 tsp Mustard Seeds
Hing / Asafoetida
2 tsp Coriander Powder
1/2 tsp Sugar
Salt to taste
Wash and dry the Green Chilies. Cut them into roundels.
Heat Oil in a kadai / pan. Add Mustard and Fennel Seeds, when they splutter add Turmeric Powder and Hing. Add the Green Chilies and saute for 20 seconds. Cover and cook for 1 minute.
Add Coriander and Aamchoor Powder and mix well. Add Salt and Sugar and again mix well.
Serve with your choice of Indian Bread.