Mirch Ka Kutta is a traditional hot green chili pickle and very popular Indian keto and gluten-free recipe of the Rajasthan state. Every Rajasthani loves this recipe and so do I, and I am pretty hopeful that you would like it too. This green chili recipe is pretty simple and easy to prepare.
The ingredients required to prepare mirch ka kutta are generally available at households. This recipe is delicious and mouthwatering and tastes best with paranthas, pooris as well as with chapatis. You can serve it with practically all kinds of Indian meals.
Even if you are not so enamored by chilies, you must try it, it will blow your mind. Apart from loads of fenugreek seeds, this keto recipe has mustard, aniseed, and nigella seeds that give it an awesome taste; an amalgamation of flavors.
How to make hot green chili pickle
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- Cut chilies in small pieces.
- Saute chilies with whole and dry spices.
Ingredients
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- whole spices (nigella seeds, mustard seeds – black, fennel seeds, and fenugreek seeds)
- dried spices (ground Kashmiri red chili, ground coriander, and ground turmeric)
- salt, vegetable oil
- optional (a pinch asafoetida – gluten-free for bringing a full, savory flavor)
- and for the veggies: large-sized green chilies
A Few Final Thoughts
These points are also available in the recipe card so that you can print them:
- Substitutions: Want this recipe more spicer? You can by replacing large chilies with regular chilies which are hotter. I have tried this recipe by replacing chilies with capsicum and it came out very well.
- Additions: Add a pinch of gluten-free asafoetida (Heeng) to add the flavor. If you like garlic, you can also add some crushed garlic into the spice mix.
- Reductions: If you are using non-stick cookware, you can reduce the vegetable oil by half.
- Shelf life: You can empty kutta into a clean container and refrigerate immediately. It keeps well for a week easily.
- Serving: It tastes best with paranthas, pooris as well as with chapatis. You can serve it with practically all kinds of Indian meals.
- Instead of cutting chilies, you can use a blender to make a coarse blend or you can use the stone grinder to pound the chilies. If you are pounding chilies using a stone grinder, be careful of any seeds that may decide to fly and land in your eyes.
- You need to soak fenugreek seeds in water for at least 10 minutes.
- You can bring down the hot spice level of the chilies by deseeding them after cutting.
If you are looking for more green chilies recipes, you’ll love:
- Asian Pickled Cabbage | (Indian Style Spicy & Sour Pickle) | (V + K + GF)
- Pickled Cabbage | (Tangy + Addictive) | Easy Method and Ready in 30 Min
- Green Chili Fry | Easy+ Keto+Spicy | Hari Mirch Ki Sabzi
- Malai Mirch Recipe| (Rich + Spicy) | Milk and Green Chili Recipe
Finally, if you make this recipe, I’d love to see pics of your creations on Facebook or Instagram, don’t forget to tag me @sizzlecious or using the hashtags #sizzlecious. You can click the card below to share this recipe on Twitter with one click.
[socialpug_tweet display_tweet=”You can enjoy this simple Rajasthani hot green chili pickle keto recipe (mirch ka kutta) with any Indian meal as a side dish.” tweet=”You can enjoy this simple Rajasthani hot green chili pickle keto recipe (mirch ka kutta) with any Indian meal as a side dish. #keto #glutenfree #vegan #food #foodie #vegrecipe #indianrecipes #veganrecipes #hotgreenchilipickle #chilipickle” ]
Recipe Card for Hot Green Chili Pickle
Hot Green Chili Pickle | (Easy + Keto + Vegan) | Mirch Ka Kutta
SERVINGS
Ingredients
- 300 grams green chili
- 20 grams vegetable oil
- 3 grams black mustard seeds
- 2 gram nigella sativa (kalonji)
- 2 gram fennel seeds
- 2 gram ground turmeric
- 4 grams ground coriander
- 7 grams fenugreek seeds
- 2 grams ground kashmiri red chili
- 5 grams salt
Instructions
- First of all, wash and dry pat green chilies thoroughly and then cut them in small pieces
- Heat oil in a pan on medium heat. Now, add mustard seeds, nigella seeds, and fennel seeds. Next. saute until spices become light brown.
- Add green chilies and mix them well with the spices. Saute for 2 minutes. Now, add soaked fenugreek seeds and give it a good mix.
- Now, add turmeric powder, kashmiri lal mirch powder, and coriander powder. Next, cover and cook for 1 minute on low heat.
NOTES
- Substitutions: Want this recipe more spicer? You can by replacing large chilies with regular chilies which are hotter. I have tried this recipe by replacing chilies with capsicum and it came out very well.
- Additions: Add a pinch of gluten-free asafoetida (Heeng) to add the flavor. If you like garlic, you can also add some crushed garlic into the spice mix.
- Reductions: If you are using non-stick cookware, you can reduce the vegetable oil by half.
- Shelf life: You can empty kuta into a clean container and refrigerate immediately. It keeps well for a week easily.
- Serving: It tastes best with paranthas, pooris as well as with chapatis. You can serve it with practically all kinds of Indian meals.
- Instead of cutting chilies, you can use a mixer to make a coarse blend or you can use the mortar and pestle to pound the chilies. If you are pounding chilies using mortar and pestle, be careful of any seeds that may decide to fly and land in your eyes.
- You need to soak fenugreek seeds in water for at least 10 minutes.
- You can bring down the hot spice level of the chilies by deseeding them after cutting.
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Nutrition
This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.
