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Ingredientes
- 25 x Warm green long peppers, (chillies) (25 to 30)
- 10 x Lemons
- 1/4 c. Mustard seeds
- 1/4 c. Salt
- 1/4 c. Dry mango pwdr, (amchur)
- 1/2 Tbsp. Turmeric
- 1/2 tsp Asafoetida
Direcciones
- 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 in 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 sufficient 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2896g | |
| Calories 818 | |
| Calories from Fat 154 | 19% |
| Total Fat 18.37g | 23% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28377mg | 1182% |
| Potassium 5135mg | 147% |
| Total Carbs 164.54g | 44% |
| Dietary Fiber 57.9g | 193% |
| Sugars 73.6g | 49% |
| Protein 35.95g | 58% |
