Jalapeño Pickle

FACT: A single jalapeño pepper contains about 10% of your daily needs of Vitamin C.

A friend of mine gave me this recipe the other day – it is so easy! Besides using it as a pickle with an Indian meal it is quite versatile, and can be used as a topping on cream cheese and crackers or with mayonnaise as a sandwich spread.

Spices (starting at the top): fenugreek seeds, jalapeños, lemon, black mustard seeds and frozen garlic cloves.


3/4 pound Jalapeños, chopped

1/2 cup black mustard seeds, coarsely ground

1/2 cup Fenugreek seeds, coarsely ground

3 teaspoon salt

1/2 teaspoon turmeric

1/2- 3/4 cup oil, heated and almost cooled

2-3 tablespoon crushed garlic pods

Juice of 1 lemon


Place the jalapeño in a food processor and pulse till finely chopped.

Add chopped jalapeño, mustard seeds, fenugreek seed, salt and turmeric to a large bowl.

Heat oil to very hot, cool the oil, add the crushed garlic, stir till light brown.

Add the remaining spices and jalapeños to the above.

Stir well and add juice of 1 lemon.

Cool and store in bottles and keep in refrigerator.


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