Mirchi Ka Kuta Recipe: A Spicy Rajasthani Delicacy
Mirchi Ka Kuta, a quintessential side dish from the heart of Rajasthan, is a fiery and tangy condiment that complements a variety of meals. With its bold flavors from the green chilies, mustard seeds, and fennel, this pickle is sure to awaken your taste buds. The beauty of this recipe lies in its simplicity and ability to elevate any meal, whether served with flatbreads, dals, or rice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Chilies | 20 whole |
| Mustard Seeds | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Salt | To taste |
| Lemons | 2, juiced |
| Sunflower Oil | 1 tablespoon |
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Rajasthani
Course: Side Dish
Diet: Vegetarian
Instructions:
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Crush the Chilies: Start by taking the 20 green chilies and using a pestle and mortar to crush them. Once crushed, transfer them into a clean bowl. The texture of the chilies should remain coarse, giving the pickle its unique bite.
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Grind the Spices: In a separate grinder or using the pestle and mortar again, grind the mustard seeds and fennel seeds (saunf). The spices should be coarsely ground to retain their flavor and texture.
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Combine Ingredients: Add the ground mustard seeds and fennel seeds to the crushed chilies. Pour in a tablespoon of sunflower oil to bring the mixture together.
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Add Lemon Juice: Squeeze the juice of two fresh lemons into the bowl and mix well. The citrusy punch from the lemon adds a tangy element that balances the heat from the chilies.
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Mix and Set to Sun: Once all the ingredients are well combined, cover the bowl and place it in direct sunlight for 2 days. The sun’s warmth helps the flavors to meld together, making the pickle even more flavorful. While you can enjoy this dish immediately, the pickled version truly enhances the taste and becomes more robust.
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Serving: Serve the Mirchi Ka Kuta alongside Lauki Thepla or other Rajasthani dishes. A bowl of homemade curd makes for the perfect accompaniment to cool down the heat of the pickle.
Tips & Variations:
- Storage: Once the pickle is ready, store it in an airtight jar. The pickle will keep for up to 2-3 weeks in a cool, dry place.
- Spiciness: Adjust the amount of green chilies based on your tolerance for spice. For a milder version, you can reduce the number of chilies or use less spicy varieties.
- Sun-Drying: If you do not have access to direct sunlight, you can leave the mixture in a warm spot in your kitchen for 2 days or use a dehydrator if available.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 20 kcal |
| Protein | 0.5 g |
| Fat | 1.5 g |
| Carbohydrates | 3 g |
| Fiber | 1 g |
| Sodium | 120 mg |
Mirchi Ka Kuta is more than just a pickle—it’s an explosion of flavors that brings the spirit of Rajasthan to your plate. This spicy and tangy side dish adds an irresistible kick to any meal and can be enjoyed immediately or after a few days of sun-curing for a more intense taste. Whether you’re preparing a festive spread or simply craving something bold and flavorful, Mirchi Ka Kuta is the perfect companion.
