Updated: Dec 9, 2020
200 grams Jalapeño chilies, round sliced
4 tablespoons split mustard seeds
1 big lemon
2 teaspoons salt
1 teaspoon turmeric powder
1/2 teaspoon asafetida
3 tablespoons oil
Combine all the ingredients in a bowl.
Mix well for around 2-3 minutes.(preferably with hands)
Shift it into a jar.
Leave it overnight.
Then refrigerate it.
You can keep raita/athela Jalapeños in the refrigerator for upto 1 month.
You can eat this with any Gujarati food as a side dish.