Categories: Pickles

Ingredients

• 1/4 cup mustard seeds
• 1/4 cup cumin seeds
• 1 1/2 tbsp ground turmeric
• 1/4 cup crushed garlic
• 2/3 cup white vinegar
• 1/2 cup granulated sugar
• 2 tsp salt
• 2/3 cup mustard oil (this is hard to find, go to the Indian grocery store. You can substitute canola oil in a pinch)
• 20 garlic cloves
• 1 lb small fresh green chilis, stemmed and halved. Jalapenos work well.

Directions

1. Crush the mustard seeds and the cumin seeds in a mortar and pestle.

2. Mix the mustard seeds, cumin seeds, turmeric, crushed garlic, vinegar, sugar, and salt in a clean glass bowl. Mix, cover, and allow to sit for 24 hours.

3. Heat the oil, and once it’s hot, add the spice mix. Gently fry for 5 minutes. You don’t want to burn the spices, but you do want them hot. If you used the mustard oil, this is a great time to open a window.

4. Add the whole garlic cloves and fry for 5 more minutes.

5. Add the chilis and cook gently for another 30 minutes. When they’re done, they’ll get soft, but still be dark green.

6. Transfer to sterilized jars, being sure to distribute the oil evenly.

7. Leave to rest for a week before serving.

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