Recipe - Stuffed Hot Green Peppers With Lime

25 Hot green long peppers;
(chillies) (25 to
30)
10 Lemons
One fourth cup Mustard seeds
One fourth cup Salt
One fourth cup Dried mango powder; (amchur)
One half tablespoon Turmeric
One half 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 insectfree area. Shake every day. The pepper will
marinate enough in about 810 days. Store in airtight jar in fridge,
thereafter. Makes a spicy tasty accompaniment with bland rices and
vegetable.

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