25-30 hot green long peppers (chillies)
10 lemons
1/4 cup mustard seeds
1/44 cup salt
1/4 cup dried mango powder (amchur)
1/2 tbsp turmeric
1/2 tsp asafoetida
Method
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.
Pickles and Jam's Index
