Recipe Archives->Preserving->Hot Peppers 08

Stuffed Hot Green Peppers With Lime

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

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.

Printable version: hot-peppers08.txt.