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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

Asafoetida (Asafetida) is a flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. It has a fetid, garlicky smell and should be used in very small quantities.

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.




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