Indian
Indian - Starters and Snacks
Candied Hot Green Chilli Pickle
Chef's Menu Description
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 120ml Vegetable Oil
- • 4 teaspoons crushed Yellow Mustard Seeds
- • 4 teaspoons (crushed or ground) Cumin Seeds
- • 150g chopped Green Finger Chillies
- • 4 crushed Garlic Cloves
- • 6 small whole Garlic Cloves
- • 50ml White Vinegar
- • 50g Sugar
- • 3/4 teaspoon Salt
- • 1 tablespoon Turmeric Powder
Preparation Steps
1
Phase 1
add the oil, mustard seeds and cumin seeds to a non stick pan on a medium heat and stir through
2
Phase 2
then the seeds start to sizzle add the chillies and fry for around minutes to begin to soften
3
Phase 3
add the crushed and whole garlic, stir through and cook for a further 5 minutes
4
Phase 4
now add the vinegar, sugar and salt to a pot, stir through and allow to dissolve before adding the turmeric
5
Phase 5
stir through well and allow to reduce until the vinegar smell disappears
6
Phase 6
place in a sterilised jar, and store in the refrigerator. Great used straight away but even better after a week