I’ve shared this recipe before but given the plethora of peppers in my garden this summer, I thought you may want a way to use yours up too. These pickled peppers are super tasty but not spicy so a perfect accompaniment to any meal. My daughter loves these and was lucky enough to learn how to make them from my MIL. Apologies that I don’t have the exact quantities for some of the ingredients but Mummy cooks using the “asre” or estimation method. She just innately knows how to make it perfect. Feel free to use gloves while making the peppers – obviously my MIL is a total boss and doesn’t need to.

For the first toss:
1 kg finger hot peppers (you can substitute with any pepper that’s not too spicy)
4 lemons, cut into 8 pieces each
½ cup salt
2 tsp turmeric

For the second toss:
Split mustard seeds
Pinch of salt, turmeric, and asafoetida


1 Wash and towel dry the peppers
2 Slit the peppers while still keeping them intact
3 Fill each pepper with salt and turmeric. Cut the lemons into eighths
4 Toss the peppers and lemons and keep them covered in a container overnight (first toss)
5 The next day, let them dry in a single layer for approximately 12 hours
6 Mix together the split mustard seeds, oil, salt, turmeric, and asafetida and toss together with the dried peppers (second toss)
7 Place peppers in a glass jar and keep in a cool, dry place for 24 hours
8 Then place them in the fridge and they will last you for months

Tags: Gujarati, Indian, Chutneys/Sauces/Condiments

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