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

2 tablespoon rai (mustard seeds), ground

1/8 teaspoon hing (asafetida)

¼ 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