Ingredients Jump to Instructions ↓

  1. 1/2 tablespoon salt

  2. 3/4 cup apple cider vinegar

  3. 4 teaspoons sugar

  4. 1 teaspoon turmeric

  5. 1/2 cup sesame oil

  6. 1/2 cup mustard oil

  7. 1 heaped tablespoon garlic paste

  8. 1 heaped tablespoon ginger paste

  9. 2 teaspoons chile powder -- (or to taste)

  10. 1/8 teaspoon asafetida -- (hing) red food color 1 teaspoon powdered mustard seeds

  11. 1 teaspoon powdered white cumin seeds -- (jeera)

  12. 1 teaspoon powdered fenugreek seeds -- (methi)

  13. 1 1/4 pounds fresh jalapeno chiles*

Instructions Jump to Ingredients ↑

  1. Preparation : * If jalapenos are not available then Serrano or some other soft skinned species of chile - but not Habanero - it is too hot for pickle. Slit chiles length-wise in two after removing stems.(Seeds may be removed. I don't!) Thoroughly coat chiles with salt in a non metallic dish, cover with cling-wrap and let stand overnight. Drain accumulated liquid and discard. In a fry pan heat both the oils add all of the above ingredients except chiles, vinegar and sugar. Brown well under medium heat stirring frequently. (About five minutes) Add chiles and mix to coat the chiles. Add sugar and 1/4 cup of the vinegar Continue to heat and add vinegar a little at a time as it gets absorbed. Reduce heat to simmer and cook for about 1/2 hour until all vinegar is absorbed and the chiles change color. Cool and bottle in sterilized Jar/s. NOTE. Jalapenos, because of their soft skin, give the best results. The pickle can be stored un-refrigerated for several months. The above spices and oils are available at Indian stores. Source: Burji


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