- What’s Cooking? by P.S. Lakshmi Rao
¼ Pound mamidi allam (white haldi) washed and peeled
3 Carrots washed and peeled
10 Jalapeño peppers
6 Lemons plus 1/2 cup bottled lemon juice
1 Teaspoon salt or to taste
Cut ginger and carrots into half inch pieces. Slit peppers into and remove seeds. Cut them into half inch pieces. You may use gloves to prepare the chilies. Cut lemons into half. Squeeze juice into a glass bottle. Remove seeds. Add salt, ginger, peppers, and carrots into the bottled water. Close the bottle tightly with lid and shake well.. Let it sit for two hours shaking it occasionally. The relish is ready to eat. Relish tastes great with dal curries and dals.
Keep the relish in the refrigerator and it is good for at least for a week.
