Rajasthani Mirchi ke Tipore - Instant Chili Pickle
10-15 - Green Chilies
2 Tbsp - Oil
1 Tbsp - Fennel Seeds
1 Tsp - Mustard Seeds
1 Tsp - Cumin Seeds
¼ Tsp - Turmeric Powder
Salt As Per Taste
1 Tbsp - Amchoor Powder
1 Tbsp - Coriander Powder
Pinch Of Red Chili Powder (Optional)
2 Tbsp - Water (Optional)
¼ Tsp - Asafoetida
How To Make
Wash the chilies thoroughly and cut off the stalk. Then chop the chilies in ½ inch small chunks.
Heat oil in a pan and Add asafetida, mustard seeds, cumin seeds, and fennel seeds.
When the seeds start to splutter, add green chilies. Saute for about 5 minutes.
Now add turmeric powder, salt, coriander powder, chili powder, dried mango powder and mix well.
Cook for 1 minute. Add water and cook 2 minutes. (Use 3 tbsp oil if you are not using water)
Remove from heat.