Lime Pepper Amchar Food

LIME PEPPER AMCHAR

Steps:

• Bring water to boil in large pot and take off heat, immediately add yellow limes and soak for 10 minutes.
• Take limes out, rinse with cold water and pat dry.
• To a 1lb glass jar add salt and chopped garlic.
• Chop limes, remove seeds.
• Add limes to jar, layered with scotch bonnet pepper until you reach 1" from the top of the jar.
• Add additional lime juice squeezed from other limes until lime segments are covered by 1/2 inch.
• Close jar tightly, and shake jar thoroughly until juice and lime segments are properly mixed.
• Place jar outside in sunlight for about 4 days.
• Keep refrigerated after use.

CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)

Steps:

• Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
• Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.

LIME PEPPER

Steps:

• Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes where you would use lemon pepper.