Mamta's Kitchen

Chilli Pickle 7 in Brine and Vinegar

Mirch Sirke aur Namak Wali

Mamta Gupta

This is a simple way of preserving surplus chillies from your garden. You don’t really need a recipe, just a rough guide. The pictures here show a jar full of chillies that I had picked the morning I pickled them. Makes 1 jam jar.

Edited March 2012

Ingredients

  • 18-20 red or green chillies, with stalks intact but trimmed

  • 100 ml. light malt or other vinegar

  • 100 ml. boiling water

  • 1 tbsp. salt

  • 1/2-3/4 tbsp. sugar

  • 1 tsp. coriander seeds

  • 1 Jam jar, sterilised

Instructions

  1. Wash and drain the chillies and spread out on a towel to dry completely. Leave for 10-12 hours or overnight.

  2. Mix the vinegar and water in a pan, bring to boil. Turn heat off.

  3. Add and mix salt and sugar.

  4. Place the chillies lengthways in the jar.

  5. Spoon coriander seeds over them.

  6. Pour water and vinegar mix to cover the chillies, filling the jar completely.

  7. Close the lid and leave to pickle for a couple of weeks. They will last for up to a year. Once opened, keep in the fridge.

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