Yoghurt chillies

Yield: 6 as part of

Measure Ingredient
1 cup Plain yoghurt
24 \N Fresh small green chillies slit in half
3 cups Water
1 teaspoon Salt
\N \N Combine the yoghurt and chillies with water and salt.
\N \N Allow to stand for 3-4 days, stirring well a few times each day, or until chillies feel slippery.
\N \N Drain chillies on absorbent paper, place
\N \N On a tray and dry in the sun until they curl up (they will have turned a dull khaki colour by the time they are ready).
\N \N Store in an airtight
\N \N Container.
\N \N To serve, fry in a little oil until crisp and serve as an accompaniment.

Submitted By SHERREE JOHANSSON On 06-09-95

Similar recipes