Candied Hot Green Chilli Pickle
eating hot pickles actually cools the body, weird

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Candied Hot Green Chilli Pickle

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Ingredients

Adjust Servings:
120ml Vegetable Oil
4 teaspoons crushed Yellow Mustard Seeds
4 teaspoons (crushed or ground) Cumin Seeds
150g chopped Green Finger Chillies stems removed
4 crushed Garlic Cloves
6 small whole Garlic Cloves
50ml White Vinegar
50g Sugar
3/4 teaspoon Salt
1 tablespoon Turmeric Powder

A hot and spicy fresh-tasting blend of chopped green chillies, garlic and traditional spices. This authentic Indian pickle is cooked with sugar, salt, oil, vinegar and blended spices and is traditionally served with Indian bread or as a main meal accompaniment

Features:
  • Heat 3/5
Cuisine:

Ingredients

Directions

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A hot and spicy fresh-tasting blend of chopped green chillies, garlic and traditional spices. This Indian pickle is cooked with sugar, salt, oil, vinegar and blended spices and is traditionally served with Indian bread or as a main meal accompaniment

Don’t be fooled by the initial burst of sugar, something far more sinister is coming….

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Steps

1
Done

add the oil, mustard seeds and cumin seeds to a non stick pan on a medium heat and stir through

2
Done

then the seeds start to sizzle add the chillies and fry for around minutes to begin to soften

3
Done

add the crushed and whole garlic, stir through and cook for a further 5 minutes

4
Done

now add the vinegar, sugar and salt to a pot, stir through and allow to dissolve before adding the turmeric

5
Done

stir through well and allow to reduce until the vinegar smell disappears

6
Done

place in a sterilised jar, and store in the refrigerator. Great used straight away but even better after a week

Josh

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