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

Method:

1. Wash peppers and wipe out all traces of moisture.
2. Make a lengthwise cut into each chilli.
3. Mix all dry masalas and stuff chillies well.
4. Place in a clean dry jar.
5. Cut 5 lemons into quarters.
6. Add to the jar.
7. Extract juice of remaining lemons, pour over the pickled chillies. Shake well.
8. Keep aside in an insect-free area. Shake every day.
9. 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.

Recipe courtesy of Saroj Kering