I’m trying to get my dad to write for this blog. My dad’s a wonderful cook, and he’s terrific with bread too. I grew up cooking with my parents, but I really owe my love of cooking and comfort in the kitchen to my dad. So, until I can get him writing for this blog, here’s his recipe for a not too spicy mirchi pickle:

Take 15-20 finger peppers, washed and slit along the length. [these are the longer dark green chili, not the shorter chilis that are sometimes sold as Thai chili - you're looking for the ones sometimes called finger hot peppers]

Shake off all the water you can from the peppers. Sprinkle 1 tsp of salt and ½ tsp of turmeric and set aside for 15 minutes.

For the masala, coarsely grind 2 tsp black mustard seed along with ¼-1/8 tsp of fenugreek seeds. You don’t want a powder nor do you want too many whole seeds.

Heat vegetable oil [for 15-20 pepper, take around 5 or 6 tablespoons of oil - after you've made these once, you can decide if you like the masala to be more or less fluid and adjust the oil accordingly]. When hot add the mustard seed mixture. Stir around a couple of times and add the peppers in. Quickly stir fry the peppers for 2-3 minutes, so that the peppers will have scalded in a few places. The more you fry the less hot the peppers will be, but you want the peppers cooked, so it is a matter of taste/judgment. Make sure all the salt and the turmeric is added in, or add extra salt and turmeric. Now add 1 tsp of cumin powder and 1 tsp of coriander powder. Stir fry for 2-3 minutes until the masala is well fried (but not blackened). Take off the heat and add 1 tablespoon of lemon juice or juice of ½ lemon.

(I like more masala so I often add more coriander/cumin and mustard). Cool and bottle. Will keep for 1 week or more in the fridge. However, it taste best when freshly made and the peppers are still somewhat crisp and not limp.