I made two jars of this yesterday. I felt that 250 gms of chilli would be too much, but after having a crafty taste, as you do, it was great. Mamta, I forgot to take photo's of the process that I did. But I have sent you, via email a photo of the finished product.
It does taste good, doesn't it? I have not received any pictures in my mail box yet Chuffa!
In this recipe what would be the recommended type/size of chilli? The end result must vary a lot on its scoville ranking!
Winton
You know Winton, no one in India ever buys chillies by their name. We all know that the thin, firm ones, the tightly packed with seeds ones, are usually the hottest. Slightly hollow ones are less hot.
I would say use any chillies that you have, any chillies you buy normally.
I should have done a search first hey:
http://mamtaskitchen.com./recipe_display.php?id=13166
Mooli is a massive white radish (growing up to a metre roughly in the shape of a carrot!) It is known as Daikon in Japanese.
Mamta's recipe is:
http://www.mamtaskitchen.com/recipe_display.php?id=13166