Ingredients

• 25-30- hot green long peppers (chillies)
• 10- lemons
• 1/4 cup- mustard seeds
• 1/4 cup -salt
• 1/4 cup- dried mango powder (amchur)
• 1/2 tbsp -turmeric
• 1/2 tsp- asafoetida

How to Make Stuffed Hot Green Peppers with Lime

• Wash peppers and wipe out all traces of moisture.
• Make a lengthwise cut into each chilli.
• 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 rice and vegetable.