Chilli Pickle 4, In Vinegar
Mirch Sirke Wali
Steve Clark
Note from Mamta: If you make this pickle, please send your pictures to me via the contact link above, for inclusion here in your name.
This pickle was an experiment and I am very happy with the result. There is the sweet and HOT green chilli flavour with the underlying flavour of spices. It is absolutely great, beautiful on a BBQ chicken sandwich or on top of a baked potato with sour cream etc., in fact I have a tablespoon of it on the side of nearly every dinner plate, since I made it!
Ingredients
100 gm. green chillies
1 cups malt vinegar
1 cup boiled water
1 tsp. fennel seeds( saunf), coarsely ground
1 tsp. cumin seed
4 whole cloves.
1 tbsp. sea salt
1 tsp. cinnamon powder
1 tsp. sweet paprika
1 tsp. turmeric powder
Instructions
Wash chillies and leave to dry on a towel overnight. No water should remain.
Chop/slice as you wish.
Add spices and salt to the boiling water/vinegar/salt. (smell beautiful), along with the rest of the ingredients.
Mix boiled water and vinegar in a glass jug (acid proof).
Place chillies in a clean jar.
Add all spices and salt
Pour over the liquid on top. Close lid, shake gently and leave to mature on a windowsill for 2-3 days or longer.
It should last for 3-4 weeks or longer.
Notes
To sterilise jars, either place on a tray and heat in an oven, from cold, at 200C for 10-15 minutes or boil in water for 10 minutes. Then drain up-side down on a wire rack over the sink.
