Recipe for Chilli Pickle

February 11, 2012

Recipe for Chilli Pickle

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Recipe for Chilli Pickle

A couple of years ago I made a batch of chilli pickle and it tasted way too salty, so it was left in the garage fermenting! Then came along a mega BBQ and the hosts love hot food, if OK the pickle would go down well, so I tried it – WOW it was amazing and blew my head off – perfect! The jar was almost emptied at the BBQ with everyone asking “what is the recipe” , because it tasted so salty after I had made it, I ditched the recipe – DOH!

I searched and searched for the recipe all over the internet, but couldn’t find it, although I did come across this recipe for chilli pickle that has been passed around the chilli heads of Dorchester – time to start cooking!! I used last years crop of home grown chillis, which I wash, dry and freeze. This really does keep the flavour and much prefer this to drying them.

For more delicious recipes, do check out our Dorset recipes page. 

Chilli Pickle

February 11, 2012
: Couple of jars
: 10 min
: 15 min
: 25 min
: Easy


Chilli Pickle 2012 | Recipe for Chilli Pickle | Dorset Foodie Feed
  • 1 tablespoon black mustard seeds
  • 100ml vinegar
  • 1kg chillis
  • 1 tablespoon turmeric
  • 2 tablespoon fresh chopped ginger
  • 2 tablespoon chopped garlic
  • 100 ml oil
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon
  • bunch of coriander
  • 2 tablespoon cumin seeds
  • Step 1 Soak the mustard seeds in vinegar overnight (or for a few hours)
  • Step 2 Cut the stalks off the chillis and chop, remove the placenta from any large chillis. Place in a bowl
  • Step 3 Sprinkle salt and turmeric over the chillis and leave overnight
  • Step 4 In a blender puree the mustard seeds, vinegar, garlic, ginger and the stalks from the corriander
  • Step 5 Heat the oil in a large pan and add fenugreek and cumin and cook until the cumin seeds start to pop
  • Step 6 Add the blended mixture and chillis, including any juices into the pan.
  • Step 7 Cook and stir until the oil rises and the chillis are cooked
  • Step 8 Add the chopped coriander and heat thoroughly
  • Step 9 Pack into sterlised jars and seal
  • Step 10 Chill after opening

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