7 2/3 c Thick green chilies (500 g)
-(Bhavnagri green chillies)
3/4 c Black salt; (Sanchal)
3/4 c Mustard powder
1/2 ts Asafoetida; (Hing)
1 ts Turmeric powder; (Haldi)
2 Lemons; juice of
2 tb Oil
preparation time: 20 minutes
maturing time: 1 day
storage: up to 2 months (refrigerated)
Wash and dry the chillies thoroughly.
Remove the tops and slit each chilli lengthwise. Tap to remove any
excess seeds.
Mix together the black salt, mustard powder, asafoetida, turmeric
powder and oil.
Fill the mixture into the chillies and place them in a sterilised
glass jar. Top with any remaining mixture.
Add the lemon juice and shake the jar well. Store for at least 1 day
before serving.