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Pickled Chili Peppers

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    Source: www.ecurry.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsB1, H, C, E
    MineralsCalcium, Magnesium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 30 - 40 Hot Green Chili Peppers (Like Thai Bird) , Slit or chopped into small pieces

    2. For the Spices:

    3. 4 Teaspoons Whole Mustard

    4. 1/2 Teaspoon Fenugreek Seeds/Methi Seeds

    5. 3/4 Teaspoon Nigella Seeds/Kalonji

    6. 2 Teaspoons Fennel Seeds

    7. A pinch of Asafotida/Hing

    8. A little less than 1/2 Cup Lemon Juice

    9. 4 Tablespoons of Oil (I have used Mustard Oil; Sesame, or Peanut oil can be used too)

    Instructions Jump to Ingredients ↑

    1. Note: We like it spicy, so the seeds & the membranes of the peppers have been kept intact. If if do not dare to take the heat, use gloves & remove the membranes and the seeds of the peppers.

    2. Lightly toast all the spices in a skillet, till fragrant. Take care that they don’t get overcooked; they will turn bitter. Cool them & dry grind all the toasted spices together.

    3. Combine Hot Chili Peppers, spices, lemon juice & oil together. Toss well. Let it sit for at least a day for all the flavors to combine well.

    4. Serve with Indian/Mediterranean Flat Breads, in Salads, Soups , in Burgers or as a side dish. I love mine as a side with couscous, bulgur, orzo, rice.

    5. To Store: Refrigerate in an air tight non reactive container. Will stay good and fresh for up to a week. The fire mellows as it sits longer.

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