I talk about my mom’s athela jalapeños every time I go home to visit and I’m finally getting around to sharing the recipe with you guys! These pickled jalapeños use fresh jalapeños, spices and a touch of lime juice to get them to a state of spicy, tangy, flavor bombs ! I grew up eating them as a side to gathiya, and my favorite way to eat them was on top of a toasted bagel with plain cream cheese- and not with chai, but with a tall glass of OJ! It’s weird but it’s one of those childhood things that still makes me feel so nostalgic and like a kid!
This recipe uses crushed mustard seeds which are labeled as Rai Na Kuria at South Asian markets. Crushed mustard seeds are not black like normal whole mustard seeds but rather they are yellow (essentially the inside of a mustard seed).
Also check out my recent blog post “The Ultimate Patel Brother’s Haul” where I’ve listed out my essentials and what recipes I use them in ! I hope you guys enjoy this family recipe of mine and I cannot wait to bring you more!