Stuffed hot green peppers with lime
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | Hot green long peppers; (chillies) (25 to | |
| 30) | ||
| 10 | Lemons | |
| ¼ | cup | Mustard seeds |
| ¼ | cup | Salt |
| ¼ | cup | Dried mango powder; (amchur) |
| ½ | tablespoon | Turmeric |
| ½ | teaspoon | Asafoetida |
Directions
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.
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