Jalapeno Pickle

Jalapeno - 20, wash, dry them thoroughly and then cut into halves
Peanut powder - 3 tbsp
Mustard seeds - 2 tbsp, dry roast and powder
Fenugreek (Methi) - 1 tbsp, dry roast and powder
oil - 1 cup
Small Lemon  sized tamarind, soak and grind into smooth paste
Salt as per taste
Turmeric - 1/4 tbsp

  1. In a pan, add oil and when it is hot, fry jalapeno pieces till they are light brown on all sides. Strain and keep aside
  2. In the same oil, add tamarind paste and fry for 2 min. Add salt and turmeric and fry for a min.Switch off the heat
  3. Cool and store in a air-tight jar. Always keep it in the Refrigerator. 
  4. Stays fresh for 3 weeks to 1 month!

1 comment:

  1. Mridula,I follow your recipes they turn out good. The above jalapeno pickle recipe is little confusing can you update in detail.