Blistered Shishito Peppers pickled in Indian pickle spices. This is the only condiment you need for your backyard grilling in summer, and with a bowl of warm comfort food in winter.
Rinse Shishito Peppers under running water and dry them completely with a paper towel.
Heat a tablespoon of oil in a large Wok on medium-high heat. Add Shishito Peppers. Toss to coat the oil all over the peppers. Cover with the lid and cook for 5 minutes.
Uncover and toss. Cover the lid and cook for additional 5 minutes. Stir in between for an even char on each pepper. Remove the peppers in a bowl and set them aside.
In a small prep bowl, combine split Mustard seeds, turmeric powder, and salt.
Add remaining 1 tablespoon oil in the same wok and heat it until hot. Turn the heat off. Add the pickle mixture to the oil and stir. Cover it with a lid and let it rest for 10 minutes.
Remove the lid. Add charred Shishito Peppers and Lemon juice. Toss well until well combined.
Serve them immediately or store them in an airtight jar or container in the refrigerator
Notes
See Athela Marcha recipe for traditional Gujarati Chili pickle.