| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bawarch5 | 1 | servings | |
INGREDIENTS
| 25 | Hot green long peppers; (chillies) (25 to | |
| 30) | ||
| 10 | Lemons | |
| 1/4 | c | Mustard seeds |
| 1/4 | c | Salt |
| 1/4 | c | Dried mango powder; (amchur) |
| 1/2 | tb | Turmeric |
| 1/2 | ts | Asafoetida |
INSTRUCTIONS
Wash peppers and wipe out all traces of moisture. Make a slit in each lengthwise. Mix all dry masalas and stuff chillies well. Place in a clean dry jar. Cut 5 lemons into quarters. Add to the jar. Extract juice of remaining lemons pour over the pickled chillies. Shake well. Keep aside in an insect-free area. Shake every day. The pepper will marinate enough in about 8-10 days. Store in airtight jar in fridge, thereafter. Makes a spicy tasty accompaniment with bland rices and vegetable. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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