1 lb long green Serrano peppers
3 tsp sea salt
3/4 tsp turmeric
6 tbsp skinless mustard seeds (Rai-kuria)
3 large lemons, squeeze out the juice
1/8 cup grapeseed oil
Wash the peppers and dry them with a paper towel really well. Make sure to discard any spoiled peppers.
Sprinkle with the salt, turmeric and mustard seeds.
Pour the lemon juice and oil over the peppers and gently stir to coat with the spices.
Spoon into impeccably clean and dry glass jars.
Divide the juice equally amongst the jars.
The peppers will not be submerged in the juices. There will be a bit of liquid at the base of each jar.
Close tightly and refrigerate.
Gently shake the jar every day to allow the spices to coat the peppers.
The Raito will be ready in about a week.
This pickle will keep for about 2-3 months (or longer) in the refrigerator, if you can keep your hands off them!
Serve alongside a creamy curry with rice and ghee, for a lip-smackingly good eat.
- Tips and Memories
I like to buy the Serrano peppers at an Indian Store for two reasons. One, they have the freshest and two, the peppers are longer (around 5″) that are great for this recipe.
Raito can sometimes be confused with Raita, a popular yogurt dish served alongside many indian dishes.
Raito is eaten at home, almost daily, and during many festivities including weddings. I grew up eating it as a condiment and only a few years ago learned a new way of eating it. I was at a wedding in New Jersey where Raito was served as an appetizer paired with a savory snack called Ghantia. It has become one of my favorite midnight snacks – a few handfuls of ghantia or potato chips and a few pieces of Raito and I’m set!
I hope you enjoy making Raito. Let me know what you think, I’d love to hear from you all.