| 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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”