Hari Mirchi ke tipore is a hot, spicy, and tangy pickle, which is one of the traditional and authentic specialties of Rajasthani Cuisine. Any Rajasthani Thali in incomplete without this pickle.

This Pickle takes me back to my childhood when my grandmother used to make this pickle often. For all chili -lovers.

This recipe does not require much effort and time and can be prepared in less than 15 minutes.

If you like chilies then you don’t want to miss out on this one.

Prep time 10 mins
Cook time10 mins


Green Chilies, Chopped & Deseeded – 1 Cup
Oil – 2 Tbsp
Fennel Seeds – 1 Tbsp
Mustard Seeds- 1 Tsp
Cumin Seeds – 1 Tsp
Turmeric Powder- ¼ Tsp
Salt As Per Taste
Coriander Powder- 1 Tbsp
Pinch Of Red Chili Powder (Optional)
Water – 2 Tbsp (Optional)
Asafoetida- ¼ Tsp
Raw mango grated 1/4 cup



  1. Heat oil in a pan.
  2. Add asafetida, mustard seeds, cumin seeds, and fennel seeds.
  3. When the seeds start to splutter, add chopped green chilies. Saute for about 5 minutes.
  4. Now add turmeric powder, salt, coriander powder, chili powder, raw mango and mix well.
  5. Cook for 1 minute.
  6. Remove from heat.PicsArt_06-22-12.28.35.jpg
  7. Instant chili pickle can be served as a side dish to accompany your meals.
  8. Instant chili pickle can be kept in the refrigerator for 5-6 days. Enjoy!

    NOTES :

  • If you do not eat many hot and spicy chilies, try to make this dish with mildly hot chilies.
  • Instead of Fresh Raw Mango, you may also use raw mango powder (amchur powder ).

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This is a sweet mango pickle with a lovely flavor of cumin. Loved the sweet and spicy taste of the pickle a lot. You can have it as it is or spread it on toast and have it like marmalade.

I learned this recipe from my sister-in-law.
my hubby doesn’t like pickles but loved this sweet and little tangy Chunda.
I used little sweet raw mangoes for it.

serve aam ka chunda as a side condiment with a Gujarati or north Indian meal or you can also have it with chapatis, paratha, methi thepla, lauki thepla, mooli thepla, pooris, Rotis or bread.


quick and easy mango chunda recipe.


Preparation Time: 10 mins
Cooking Time: 20 to 30 mins

Raw Mango – 3 large peeled and grated
Salt – 2 tsp
Turmeric Powder /Haldi – 1 tsp
Sugar – 1 cup
Chilli Powder – 2 tsp
Cumin Powder – 1 tsp



  1. rinse and wipe dry the mangoes. then peel them. grate or shred the mangoes.
  2. PicsArt_06-15-10.26.40
  3. PicsArt_06-15-10.28.10
  4. Take grated mangoes in a kadhai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes.PicsArt_06-15-10.35.03
  5. Add in sugar and mix till the sugar is mixed and melted.
  6. on a low flame or sim, cook this mixture. initially, the sugar will melt and consistency will be watery.PicsArt_06-15-10.35.03
  7. stir often so that the sugar does not crystallize and keep on simmering the mixture.
  8. when the sugar syrup will start to cook, you will see the mixture bubbling.
  9. keep on stirring and cooking, the mixture will begin to thicken.
  10. Add in chili powder and cumin powder.Mix well.PicsArt_06-15-10.36.39
  11. Put this whole thing on heat and bring it to boil. Simmer the pan and cook on a low to medium heat till the mix get thick.
  12. Remove it and let it cool down. It will get even thicker.Serve..PicsArt_06-15-10.38.23
  13. once cooled, spoon mango chunda in a clean sterilized glass jar or bottle. mango chunda stays good for more than 3 months in the fridge and about 15 to 20 days at room temperature.


The recipe can be doubled by doubling the ingredients.PicsArt_06-17-10.24.39

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Pickles are more irresistible than anything else.I cannot resist myself to have something spicy and that is when this Chili pickle comes to my rescue. Here’s sharing my Mom’s recipe of a delicious hot and sour green Chili pickle to spice up any meal.
In my childhood days My Mom always made pickle for us and continues to do so,and this recipe I have learnt from her. I am a big fan of pickles and my food is not completed without it.
This time I tried my hands on pickle.Spicy pickle brings a tangy twist to your winters.The pungent taste of mustard ( rai / kali sarso) gives nice flavor to this pickle.

1 cup green chilies(approx 100 gm)- washed and dry
1 tablespoon lemon juice
1 ½ tablespoon Mustard seeds/ rai
1 teaspoon dry mango powder/amchur
Pinch asafoetida/hing
Salt to taste
1 tbsp oil
Turmeric powder – 1/2 tsppicsart_1483369044487


  1. Slit green chilies such that it opens like a pocket. Remove the seeds and keep aside.
  2. Now take mustard seeds at platform and crush them with help of rolling pin.
  3. Heat oil to the smoking point and then let it cool. Now again heat the oil (only till it gets warm).
  4. Mix the warm oil with asafoetida, salt, dry mango powder and mustard seeds powder.
  5. Keep this paste aside for 1-2 minutes.
  6. Fill ¼ teaspoon of the above paste in each chili. Do same with the remaining chilies.picsart_1483369084471
  7. Finally mix in the lemon juice and toss well.
  8. The pickle is ready to eat. Store in any airtight glass or plastic container.


  • You can use mustard oil too.picsart_1483370116649


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Although I speak a lot about my hubby, daughters and many other people close to me, this time I’ll  speak about my grandmother…. She is definitely a great cook! If l have tasted varieties in my food menu as a child and teenager, it is because of her.

This is my grandmother’s recipe.
This recipe I learnt from my grandmother  She loves cooking and then sending it to everyone for tasting.We live close to each other and in every few days I receive her dishes.This time I tried one of her recipes and sent it to her.She approved my dish and I was glad of that.

Amla/Awla or Indian gooseberry is considered to be full of Vitamin C and a must have to increase our immunity. In winters amla is available in plenty.

After going through few recipes containing sugar, this one was like a savior.. Quick to make, super healthy and an amazing shelf life..
So if you want to “save” your gooseberries too or just need a daily dose of Vitamin C in a spicy-sour style, do try this Launji.. Happy and Healthy Cooking!!

Amle ki launji (amle ki jhatpat sabji)

Amla/Indian Gooseberry – 5-6 pieces
Chopped Green Chili – 1 piece
Oil – 2 tablespoon
Cumin Seeds – 1 tablespoon
Kalaunji – 1 tablespoon
Turmeric – 1 teaspoon
Red Chili – 1 teaspoon
Dhania/ Coriander Powder – 1 tablespoon
Dardari Sauf/Crushed Fennel Seeds Powder – 1 tablespoon
Heeng/Asafoetida – Pinch
Salt – As per tastepicsart_1481175586712


  1. Boil Amla or Gooseberry for 5 minutes.
  2. Cut boiled Amla in pieces by hand.picsart_1481175630583
  3. Take a pan and heat oil in it. Add Heeng/Asafoetida, Cumin Seeds and Kalaunji in the pan.
  4. Now add chopped green chili ( round pieces). Mix well.
  5. After that add cut pieces of Amla in the pan.
  6. Add turmeric, red chili powder, crushed fennel seeds and salt in the mixture. Mix well.picsart_1481175740391
  7. Saute for 2 minutes and Amla/Awla ki jhatpat sabzi is ready to be served with hot parathas.

NOTE: Stays good for at least a week when stored in an airtight container and refrigerated..picsart_1481249751055


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Pickled Onions

I am in love with Pickled onions and make them regularly. Its my favourite .They go very well with Daal bati, rice, chapattis, salads, sandwiches, tandoori dishes and the list is never ending. A very easy pickle recipe which does not take much time to prepare.

2 – Onions, thinly slicedpicsart_1474882398314
¼ tsp Red chilly powder
1 tbsp – lemon juice
Coriander leavespicsart_1474882440225

Mix all the ingredients in a bowl and serve immediately.


  • You can omit lemon juice and use vinegar.
  • Add green chillies if you wish to make it more hot.
  • You can adjust the taste as per your preference.
  • You can add very little sugar if you want a bit of sweetness.
  • You can also use the baby onions/red onions if available.
  • You can use tomato sauce .


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Keri Ki Launji (Raw Mango Launji)

The quick and easy pickle that tickles your palate.288

Raw Mango Launji is a famous traditional recipe from Rajasthan. Sweet and tangy it can be made with many varieties of raw mango.

This sweet and spicy Aam ki Launji can be served with parathas or roti of your choice.

This recipe I learned from my aunt(Chachi).We live in common city, and very often she sends me this.It’s my favorite.So I decided to try it in my kitchen , and I am really glad that I nailed the similar taste.

3 raw mangoes
1/2 tbsp oil (You can use mustard oil too)
Pinch of Asafoetida
1 /4Cup jaggery or sugar
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp coriander Seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds (kalonji)
1/4 tsp turmeric powder
1/4 tsp red chili powder
Salt to taste290


  1. Cut the Mangoes into big slices. Heat a pan with oil, and add mustard seeds, fennel seeds, and coriander seeds, asafoetida, and nigella seeds.291
  2. After the seeds splutter, add the sliced mangoes to it.Add jaggery or sugar and simmer the mango pieces for 10-15 minutes till the pieces of mango become soft and the gravy becomes thick.292
  3. Add turmeric powder, and red chili powder and mix well. This can be served hot as well as refrigerated and used over the week.
  4. Allow the launji to cool completely. Once cooled, serve or store in an air-tight container and refrigerate.

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