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!

Athela Jalapeños (Pickled Jalapenos)

Prep Time 10 mins

Ingredients
  

  • 4 large jalapenos, sliced (not too thin, not too thick)
  • 2 tbsp oil (vegetable, canola, or any mild tasting oil)
  • 1 tbsp crushed mustard seeds (aka Rai Na Kuria)
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/4 tsp hing powder
  • 3/4 tsp lime juice

Instructions
 

  • Using a spice grinder, blend 1 tbsp of the crushed mustard seeds to make them into a more coarse powder. If you don't have a spice grinder, you can use a mortar pestle to crush them mustard seeds further, or place the mustard seeds in a ziplock bag and use a rolling pin to crush them.
  • In a large wide glass bowl (that has a lid) add all of the ingredients (besides the jalapenos) and stir to combine well.
  • Toss in the sliced jalapenos and mix thoroughly so all of the jalapenos are coated in the spices and oil. Taste for salt (depending on how large or small your jalapenos were this can vary).
  • Place the lid on the bowl and refrigerate overnight. These pickled jalapenos are best consumed withing 4-5 days, and should be kept refrigerated to maintain their crispenss and freshness.
  • Enjoy as a side to any meal! Great on tacos, on bagels with cream cheese, as a side to khichdi or biryani- anything really!