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The Easy way to Bottle the Most flavorful Pickled Curried Chilies

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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
Pickled Curried Chilies


  1. Chop the chilies into about 1 cm pieces. Do not remove the seeds.
  2. Gently fry the chilies, ginger, and garlic in the oil on low heat. Do not burn.
  3. Add the cumin, mustard seeds, turmeric, curry powder, and salt, and allow to reduce.
  4. Add the juice of the lemons.
  5. Fry for another 20 minutes.
  6. Add the vinegar and brown sugar.
  7. Reduce heat to low and simmer further for 20 minutes.
  8. Bottle hot, in a clean sterilized bottle.
  9. Turn bottles on the lid and allow them to cool off for the lids to seal properly. Place upright before it is cold.
  10. Stores in the cupboard for a couple of weeks.
  11. Stores in fridge for a couple of months.
  12. The longer pickles stand the more the flavor intensifies.

Prepared, tried, and tested Caroline du Plessis

More Pickled dishes for you to try out

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