Ingredients
Method
- 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
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Notes
See Athela Marcha recipe for traditional Gujarati Chili pickle.
