How to bottle and prepare Pickled Curried Chilies
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 fresh ginger, grated
1/2 knob fresh garlic, grated
Chop the chilies in 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 to cool off for 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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