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Ingredients:

15-20 long chilies (not too hot)

1 level teaspoon salt

1/3 cup (80ml) oil

1/3 cup (80 ml) lemon juice

1 heaped tablespoon split mustard

1/2 teaspoon fenugreek

1/2 teaspoon turmeric

 

Directions:

Wash and dry the chilies and slice into rounds about 1/2 inch.

Add salt, and spread on a tea towel, leave for at least 2 hours or overnight

Place the oil, lemon juice, mustard, fenugreek and turmeric in a clean screw top jar (large enough to fit the chilies), close the lid and give it a good shake.

Add the chilies into the jar, mix well. This is ready to eat in 24 hours.

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