Marchaa-no Sambhaaro (Jalapeno's pickled in mustard seed & lemon juice)

 

2 tablespoon rai (mustard seeds), ground

1/8 teaspoon hing (asafetida)

teaspoon hardar (turmeric)

1 tablespoon mithu (salt)

1 tablespoon tel (oil)

 

15-20 jalapeno peppers, slit lengthwise

3 gaajer (carrot), peeled, and julienned

 

2 cups limbu (lemon juice)

 

1.                   Mix the mustard seeds, asafetida, turmeric, salt and oil.

2.                   Stuff the peppers with the above mix.

3.                   Add the lemon juice to a large jar.

4.                   Add peppers and carrots to the jar.

5.                   Cover and refrigerate.

6.                   They will be ready to eat in a few days, and can be left refrigerated for over a year.


 

Source: Kokila, around September 1991