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Recipe for :

Green Chilli Pickle

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

1 tbs mustard seed - black
1/2 cup vinegar
1 kg chillis - long green
1 tbsturmeric
2 tbs ginger - chopped
2 tbs garlic - chopped
200 ml oil
1 tsp fenugreek - seed
1 tbs salt
1 cup coriander - chopped
2 tsp cumin seeds

Method

  • Soak mustard seeds in vinegar overnight.
  • Cut stalks off chillies, remove the seeds and placenta, discard
  • Roughly chop and dice the chillies, place into a bowl
  • Sprinkle with the salt and turmeric, cover and leave overnight in chiller
  • In blender, puree mustard seeds, vinegar, garlic and ginger
  • Heat the oil in large pan over a medium heat, add fenugreek and cumin seed, cook until cumin seeds start to pop
  • Add the blended mixture and the chillies, together with the liquid
  • Cook and stir occasionally until the oil rises and chillis are cooked
  • Add the coriander and heat thoroughly
  • Pack into sterilised jars and seal
  • Chill after opening

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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