Mirchi in Ajwain

25 Jul

Vaamu Lo Mirapakayalu


Fresh Green Chillies 10-15
Ajwain 2 tbsps
Oil 3 tbsps
Salt to taste

Method of preparation:

Wash and slit the green chillies in the stomach without cutting them into half.

With a mortar and pestle, mash ajwain and salt gently.
Stuff each chilli with ajwain and salt mixture.
Sometimes i just mix them together.

In a clean jar, add the stuffed chillies and oil.
Mix thoroughly and store tight for days.
Serve after few hours with rice or dal.

Notes: Choose chiles that are mild, tender and small.

17 Responses to “Mirchi in Ajwain”

  1. Srivalli July 25, 2007 at 7:33 am #

    Raji…chillies are looking so good…so tempting….


  2. Asha July 25, 2007 at 7:35 am #

    AH!! HOT!!! I like the simplicity of the pickle.After sometimes in the jar,it must taste great with Yogurt rice.Hope you are sending this to Nandita!

  3. Srivalli July 25, 2007 at 7:39 am #

    Raji…you can send this to Jihva for ingredients” hosted by “Nandita from Saffron Trail. Will be a great entry.


  4. sia July 25, 2007 at 7:49 am #

    feeling HOT, HOT, HOT… πŸ˜› thats one easy peasy recipe u have here raji. and yeah, plz do send it to this month’s JFI

  5. bee July 25, 2007 at 8:12 am #

    now i know what to do with all the chllies from my garden. i can’t eat them, though. i’m scared of spicy stuff. j will love them.

  6. Jyothi July 25, 2007 at 8:16 am #

    Ohhhh….so hot raji. But looks so simple and taste will be yummy. Thanks for sharing.

  7. Saju July 25, 2007 at 8:23 am #

    those chillies look so amazing, I have never had pickle with ajwain! I can’t wait to try it.

  8. ramya July 25, 2007 at 8:26 am #

    yha this is a great entry for jfi and i loved this recipe.

  9. Coffee July 25, 2007 at 8:50 am #

    I can only see the pic…. Can’t eat for sure!! Nice pic. πŸ™‚

  10. Tee July 25, 2007 at 9:31 am #

    Love this recipe! How long does this stay?

  11. Dee July 25, 2007 at 10:20 am #

    the look so good raji..

  12. Jyothi July 26, 2007 at 7:11 am #

    Hi Raji! you have been tagged by me on my meme article. If you get the time, have a look at my blog. Thanks and have a great day.

  13. cc.johnson:mumbai July 26, 2007 at 8:31 am #

    TOO HOT TO EVEN LOOK AT……………. πŸ˜₯ πŸ˜₯

  14. lubna April 30, 2009 at 3:06 am #

    my sister makes the same but when lemon pickle becomes half done she put the chillies in the jar with mustard oil for five or six days.

  15. anuradha July 11, 2011 at 9:42 pm #

    raji tell me which oil u use.
    mustard oil aur groundnut oil

  16. Raji July 11, 2011 at 11:26 pm #

    @anuradha i have used canola oil that time. Peanut oil or sesame oil sounds good though but not mustard oil. thanks


  1. Dry Chilli Fry | Talimpu - August 21, 2009

    […] is too spicy, add more besan to the dish and fry again. Variations: Tender Green Chile Curry, Mirchi in Ajwain, Green Chillies in Lemon Juice. Other Names: Besan Mirchi Fry.SHARETHIS.addEntry({ title: “Dry […]

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