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.
- 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