Mamta's Kitchen

Chilli Pickle 4, In Vinegar

Mirch Sirke Wali

Steve Clark

EasyFree From GarlicFree From GingerFree From TomatoIndianSideVeganVegetarian

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!


  • 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


  1. Wash chillies and leave to dry on a towel overnight. No water should remain.

  2. Chop/slice as you wish.

  3. Add spices and salt to the boiling water/vinegar/salt. (smell beautiful), along with the rest of the ingredients.

  4. Mix boiled water and vinegar in a glass jug (acid proof).

  5. Place chillies in a clean jar.

  6. Add all spices and salt

  7. Pour over the liquid on top. Close lid, shake gently and leave to mature on a windowsill for 2-3 days or longer.

  8. It should last for 3-4 weeks or longer.


  • 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.

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