Stuffed Hot Green Peppers with Lime
Ingredients
- 25 hot green long peppers, (chillies) (25 to 30)
- 10 lemons
- 1/4 cup mustard seeds
- 1/4 cup salt
- 1/4 cup dried mango powder, (amchur)
- 1/2 tablespoon turmeric
- 1/2 teaspoon 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.
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