Rajasthan is as renowned for its traditional cuisine as it is for its historic forts and palaces. During the pleasant summer and monsoon seasons, the palate often grows weary of the routine *dal* and vegetable dishes, sparking a craving for something spicy and tangy. If you find yourself hungry yet unenthusiastic about your usual meals, worry not. Today, we take you straight to a traditional Marwari kitchen, where the aroma of ‘Marwari Tapore-style Desi Green Chillies’ (a type of chilli pickle) is sure to whet your appetite instantly.

If you are in Rajasthan, you can easily find these local green chillies at any vegetable market. However, if you reside in another state, you can order them directly from the markets of Jodhpur or Pali via online grocery apps or specialty websites. Additionally, they are now readily available on various e-commerce platforms under the name ‘Jodhpuri Moti Mirch’ (Jodhpur’s thick chillies). Let’s explore the authentic, traditional method of preparing this dish.

**Ingredients required for making Tapore-style Desi Green Chillies**

Preparing ‘Marwari Tapore-style Desi Green Chillies’ requires a few specific ingredients: 250 grams of thick, local green chillies (choose ones that aren't excessively spicy); 4–5 tablespoons of mustard oil (to preserve the pickle); 2 teaspoons of coarsely ground mustard seeds (*rai*); 2 teaspoons of coarsely crushed fennel seeds (*saunf*); 1 teaspoon of lightly crushed fenugreek seeds (*methi dana*); half a teaspoon of nigella seeds (*kalonji*); 1 teaspoon of turmeric powder; a quarter teaspoon of pungent asafoetida (*hing*); 2 teaspoons of dry mango powder (*amchur*) or lemon juice for tanginess; and salt to taste.

**Method for preparing ‘Marwari Tapore-style Desi Green Chillies’**

First, wash the green chillies thoroughly with clean water. Now, spread them out on a clean cloth and let them dry completely. Ensure there is absolutely no water or moisture left on the chilies; otherwise, the pickle could spoil quickly. Once dry, remove the stems and cut the chilies into round or lengthwise pieces. Next, prepare the spice mix in a bowl by combining ground mustard seeds, fennel seeds, fenugreek seeds, nigella seeds (kalonji), turmeric powder, asafoetida (hing), and salt.

Now, pour mustard oil into a pan and heat it until it begins to smoke. Turn off the heat and let the oil cool down until it is lukewarm. Add a pinch of asafoetida to the lukewarm oil, followed by the chopped green chilies and the prepared spice mix. Mix everything thoroughly with a spoon so that the spices coat every chili evenly. Finally, add dry mango powder (amchur) or squeeze in the juice of two fresh lemons and mix well. Your tangy Marwari-style green chili pickle is ready.

The secret to keeping this Marwari chili pickle fresh for months
You can eat this pickle immediately, but its true flavor develops after two days. To preserve it for months, store it in a clean, dry glass jar. Ensure the oil level in the pickle remains slightly above the chilies. Prepared using this traditional method, these chilies are so delicious that even a paneer dish might seem bland in comparison, and you’ll end up devouring four rotis instead of just one.

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