Recipe for Chilli Pickle

February 11, 2012

Recipe for Chilli Pickle

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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.

Chilli Pickle

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


  • 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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