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Jalapeño pickle
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A picture of Jalapeño pickle.

Jalapeño pickle

Smitha's Junoon
Smitha's Junoon @cook_7833347

Scale up the quantity as required
Best accompaniment for curd rice and rice porridge

Scale up the quantity as required
Best accompaniment for curd rice and rice porridge

Read more

Jalapeño pickle

Smitha's Junoon
Smitha's Junoon @cook_7833347

Scale up the quantity as required
Best accompaniment for curd rice and rice porridge

Scale up the quantity as required
Best accompaniment for curd rice and rice porridge

Read more
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Ingredients

10 mins
5-number
  • 5 numbersJalapenos Green chilli /
  • 1/4 TspJeera
  • 1 TbspCoriander seed
  • 1/2 TspFenugreek
  • 1 TbspMustard oil
  • 1/2 TspMustard
  • 1/2 TspSalt
  • 1/4 TspTurmeric
  • 1 pinchAsafoetida
  • 1/2Lemon
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Steps

10 mins
  1. 1

    Vertically Slit open the jalapenos

    A picture of step 1 of Jalapeño pickle.
  2. 2

    Coarsely ground the spices

    A picture of step 2 of Jalapeño pickle.
  3. 3

    Heat oil in a pan and let mustard splutter in it

  4. 4

    Pour the oil with mustard into the ground spices

    A picture of step 4 of Jalapeño pickle.
  5. 5

    This mixture is applied evenly on the slit jalapenos

    A picture of step 5 of Jalapeño pickle.
  6. 6

    Squeeze half a lemon

  7. 7

    Sun dry for 2 days

  8. 8

    Store in cool place

  9. 9

    Stays good for a month

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Smitha's Junoon
Smitha's Junoon @cook_7833347
on December 05, 2015 11:32
Food Blogger, Amateur Food Photographer
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