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PrintSPECIAL CHILLI PICKLE
Makes :
500 Grams
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the mustard and cumin seeds, the turmeric, crushed garlic, vinegar, sugar and salt together in a sterilized glass bowl. Cover with a cloth and leave to rest for a day.
- Heat the mustard oil in a frying pan and gently fry the spice mixture for about 5 minutes. Add the garlic cloves and fry for a further 3-5 minutes.
- Add the chillies and cook gently until tender but still green in colour.
- Cool thoroughly, then pour into sterilized bottles, ensuring the oil is evenly distributed. Leave to rest for a week or two before serving.
INGREDIENTS
- 50 grams yellow mustard seeds, crushed
- 50 grams freshly ground cumin seeds
- 1 tablespoon ground turmeric
- 50 grams garlic cloves, crushed,
- 20 small garlic cloves, peeled but left whole
- 120 ml white vinegar
- 75 grams granulated sugar
- Salt to taste
- 150 ml mustard oil
- 500 grams small fresh green chillies, halved
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