Shishito Pepper Pickle
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.
Ingredients
- 1 pound Shishito Peppers
- 2 Tablespoons Split Mustard Seeds Rai na Kuria
- 1 teaspoon Turmeric powder
- 2 Tablespoons Oil
- 1 teaspoon Sea Salt
- 1 Lemon Juiced
- ¼ teaspoon Asafetida , optional
Instructions
- 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.
Nutrition Information
Serving: 6g ,Calories: 86kcal ,Carbohydrates: 7.3g ,Protein: 2.7g ,Fat: 5.7g ,Saturated Fat: 0.7g ,Sodium: 469mg ,Potassium: 45mg ,Fiber: 4g ,Sugar: 4.6g ,Calcium: 21mg ,Iron: 1mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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