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Ingredients
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Quantity
|
|
Salt
|
½ tbsp
|
|
Apple cider vinegar
|
¾ cup
|
|
Sugar
|
4 tsp
|
|
Turmeric
|
1 tsp
|
|
Mustard oil
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½ cup
|
|
Garlic paste
|
1 heaped tbsp
|
|
Ginger paste
|
1 heaped tbsp
|
|
Chilli powder
|
2 tsp or to taste
|
|
Asafoetida
|
1/8 tsp
|
|
Red food color
|
|
|
Powdered mustard seeds
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1 tsp
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|
Powdered white cumin seeds
|
1 tsp
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|
Powdered fenugreek seeds
|
1 tsp
|
|
Fresh jalapeno chillies
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1 ¼ pounds
|
If jalapenos are not available then Serrano or some other soft
skinned species of chilli - but not Habanero - it is too hot for pickle.
Slit chillies length-wise in two after removing stems.(Seeds may
be removed. I don't!)
Thoroughly coat chillies 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 chillies, vinegar and sugar.
Brown well under medium heat stirring frequently. (About five
minutes)
Add chillies and mix to coat the chillies.
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 chillies change color.
Cool and bottle in sterilized Jar/s.
