How to bottle and prepare Pickled Curried Chilies in Oil
Ingredients for Pickled Curried Chilies
- 30 ml cumin powder
- 20 ml turmeric
- 30 ml mustard seeds
- 4 Tablespoons mild curry powder, heaped
- 80 ml of brown sugar
- A pinch of salt
- Juice of 2 squeezed lemons
- 250 ml white vinegar
- 375 ml of oil
- 1 kg long chilies (NOT jalapenos)
- 1 knob of fresh ginger, grated
- 1/2 knob fresh garlic, grated
Method
- Chop the chilies into about 1 cm pieces. Do not remove the seeds.
- Gently fry the chilies, ginger, and garlic in the oil on low heat. Do not burn.
- Add the cumin, mustard seeds, turmeric, curry powder, and salt, and allow to reduce.
- Add the juice of the lemons.
- Fry for another 20 minutes.
- Add the vinegar and brown sugar.
- Reduce heat to low and simmer further for 20 minutes.
- Bottle hot, in a clean sterilized bottle.
- Turn bottles on the lid and allow them to cool off for the lids to seal properly. Place upright before it is cold.
- Stores in the cupboard for a couple of weeks.
- Stores in fridge for a couple of months.
- The longer pickles stand the more the flavor intensifies.
Prepared, tried, and tested Caroline du Plessis
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