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4.67 from 3 votes

Pickled Chillies

Perfect accompaniment to Indian food, to add some heat
Prep Time10 minutes
Cook Time8 minutes
Course: Condiment
Keyword: indian pickled chillies, pickled chillies

Ingredients

  • 250 gram green chillies
  • 1/2 cup white vinegar
  • water
  • 3 tsp coarse salt
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fenugreek seeds
  • 2 tsp chilli flakes
  • 6 large cloves garlic slivered
  • 1/2 cup vegetable oil or olive oil

Instructions

  • Wash the chillies well and place in a shallow pan. Cover the chillies with just enough water so they are immersed. Add 1/4 cup vinegar and 2 tsp coarse salt.
  • Place the chillies on the stovetop on medium heat and allow it to come to a boil, not more than about 8 minutes.
  • Drain the excess water and pat the chillies dry with some paper towels.
  • Roast the fenugreek seeds, cumin seeds and coriander seeds.Allow it to cool a little. Place in a grinder or pestle and mortar and coarsely grind them.
  • Add the oil and garlic to a pan and heat gently until it's warm. Mix in the spices, allow it to cool a little and add it to the chillies
  • Add the other 1/4 cup vinegar and salt. Mix well
  • Transfer to a clean, sterilsed glass jar and refrigerate

Notes

  1. You can top up the chillies with more oil if you wish.
  2. It is better to make pickles in small amounts so it can be finished in a short time. The vinegar and salt helps preserve the pickle well so I don't find the need for too much oil.