Yoghurt chillies

6 as part of

Ingredients

Quantity		Ingredient
1	cup	Plain yoghurt
24		Fresh small green chillies slit in half
3	cups	Water
1	teaspoon	Salt
		Combine the yoghurt and chillies with water and salt.
		Allow to stand for 3-4 days, stirring well a few times each day, or until chillies feel slippery.
		Drain chillies on absorbent paper, place
		On a tray and dry in the sun until they curl up (they will have turned a dull khaki colour by the time they are ready).
		Store in an airtight
		Container.
		To serve, fry in a little oil until crisp and serve as an accompaniment.

Submitted By SHERREE JOHANSSON On 06-09-95