on Feb 24, 2022, Updated Jul 12, 2024 Here are some more Rajasthani recipes that you may like: Mirchi Ke Tipore, Rajasthani Jaiphali Aloo, Panchmel Dal, Safed Maas, and Mirchi Vada.
About Mirchi Ka Kutta
Hari Mirchi Ka Kutta is a hot and spicy Rajasthani side dish made using green chilies, garlic, fenugreek seeds, and other basic spices. It is spiced crushed green chilies. It is easy to make, needs simple pantry ingredients, and comes together in under 10 minutes. Mirch Ka Kutta is best served with Rajasthani Dal Baati Churma. It is also a great side dish to spice up Indian-style meals.
Storage Suggestions
This spicy Rajasthani side dish will easily last for about a week in the fridge when stored in an airtight container. Using a clean and dry spoon for every use will ensure that the kuta lasts longer. Garlic – Garlic, along with green chilies, is the key ingredient that makes this side dish so addictive. Mustard Oil gives it a pungent flavor that adds to its taste. You can use canola oil or sunflower oil too. Spice Powders – Mirch ka kuta is spiced with basic spice powders such as coriander powder, turmeric powder, and dry mango powder. Others – You will also need fenugreek seeds (methi dana), fennel seeds (saunf), nigella seeds (kalonji), brown mustard seeds (sarson), cumin seeds (jeera), asafetida (hing), and salt. Skip adding asafetida to make it gluten-free. If you want to store it for a really long time, transfer it to a clean glass jar. Heat 2 cups of mustard oil until it starts to fume. Remove the pan from the heat and let the oil cool down completely. Pour the cooled mustard oil over the chilies. The chilies must submerge in the oil. Now, keep the jar in the sun for a few days, and your pickle will be ready. Store it at room temperature for up to a year.
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