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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