on Nov 23, 2021, Updated Nov 23, 2023
You Might Also Like
Most Rajasthani homes have a jar of this pickle sitting in their fridge. They serve it with everyday meals to make the simple meals more interesting. This vegan pickle can be made gluten-free by skipping the asafetida (hing). Here are a few more Indian-style pickle recipes that you may like: Elumichai Oorugai, Starfruit Pickle, Kerala Style Instant Mango Pickle, and Hing Ka Achar. Tipore is traditionally made using green chilies, but you can substitute it with fresh red chilies. Oil – North Indian-style pickles are mostly made in mustard oil. This oil has a unique taste that is passed on to the pickle. But if you do not have access to it, you can use any cooking oil. Spice Powders – You will need Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder, fennel powder (saunf), dry mango powder (amchoor), and black salt. Others – You will also need brown mustard seeds, cumin seeds, nigella seeds (kalonji), and asafetida (hing). Skip adding asafetida to make a gluten-free version. Discard the stem and cut the chilies into ¼-inch pieces. Tip – Some people’s skin is sensitive, and the chilies can cause burns on the palms. If you are one of those, try to wear gloves while handling the chilies. If you don’t have gloves, wash your hands immediately after handling them. If the burning sensation is still not gone, dip the pams in cold milk for 5 minutes. Gather the remaining ingredients.
½ teaspoon brown mustard seeds 1 teaspoon cumin seeds ⅛ teaspoon nigella seeds (kalonji) ¼ teaspoon asafetida (hing)
2 teaspoon coriander powder 1 teaspoon turmeric powder ½ teaspoon garam masala powder 1 teaspoon fennel powder 1 teaspoon Kashmiri red chili powder ½ teaspoon black salt 1 teaspoon dry mango powder
Tip – Be quick at this stage; otherwise, the spices might burn, and the pickle will not taste good. You can serve it as a side dish to spice up your simple meals. I love it with a simple dal and roti or dal rice.
