Pickled Jalapenos

About Pickled Jalapenos

Ingredients

• Jalapenos 500 gms
• Sugar 3 tbsps
• Salt 2 tbsps
• Olive oil 1 cup
• Vinegar 1 tbsp
• Mustard oil 1½ tbsps

How to Make Pickled Jalapenos (Stepwise Photos)

Method

1. Cut jalapenos into thin slices.
2. Take 1 cup water, sugar, salt, olive oil, vinegar and jalapenos in a bowl and mix well.
3. Heat mustard oil in a small non-stick pan till it begins to smoke. Cool slightly and add to the jalapeno mixture and mix well.
4. Transfer the mixture in an air tight sterilized jar and seal.
5. Let it mature for 1 month before serving.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps