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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