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Pickled jalapeños in ground mustard seeds and turmeric powder

Course: Side Dish
Cuisine: Indian

Ingredients

  • 6 jalapeños
  • 1 tbsp salt
  • 1 tbsp Ground Mustard Seeds
  • 1 tsp Turmeric Powder
  • 2 Lime
  • ¼ cup Mustard oil any other oil with high smoke point is fine

Instructions

  • Slice jalapeños with the seeds. Be sure to wear gloves so you don't regret it later ;)
  • Add salt, turmeric powder and ground muster seeds to the sliced jalapeños.
  • Add juice of 2 fresh limes to it and mix it well with a spoon.
  • Heat oil in small pan. Once its nicely hot, CAREFULLY add that to the jalapeños mix. Mix everything well with a spoon.
  • Store this pickled jalapeños in the mason jar and keep it in the fridge. Keep shaking it once a day for 2-3 days. They last for 3-4 weeks if you keep them in the fridge!
  • They go so well with curry/subzi and rice, roti, wraps, eggs etc.