750gms Jalapenos wash dry and cut into halves or as you like
250gms green chilies
1tso heeng (asafetida powder)
500gms ginger
250gm garlic
2tbsp citric acid
2tbsp haldi( turmeric
500 ml mustard oil
Salt to taste
Make paste of ginger garlic and green chilies. Heat oil in a
heavy bottom pan when reaches smoking point reduce the heat add heen immediately
add ginger chili paste and salr sauté till its little brown in colour and
leaves the oil add haldi and citric acid mix well add jalapenos mix well cook
on low for 3-4 minutes keep stirring , remove from fire on cooling shift to air
tight jar, oil should float over if its less then heat extra oil on cooling top
it on pickle…..serve as you required.
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