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Jacqueline Irwin
Australia
Nov 2016

Walnut Grove Recipes

Green Chili Pickle

4 x 250g jar

Ingredients
  • 1 kg long green chili's
  • 1 tbsp salt
  • 1 tbsp turmeric
  • 1/4 cup malt vinegar
  • 1 tbsp black mustard seeds
  • 2 tbsp chopped fresh ginger
  • 1 cup sunflower oil
  • 1 tsp fenugreek
  • 2 tbsp chopped garlic
  • 1 cup chopped coriander
  • 2 tsp cumin seeds

Method

1. Wash chili's, remove the stalks and roughly dice (1cm). Sprinkle with salt & turmeric and leave overnight. In a glass or cup add the vinegar & mustard seeds, and leave overnight to soak.


2. Peel and roughly chop the garlic & ginger. In blender put the mustard seeds, vinegar, garlic & ginger, blend to a puree then add chopped chili's and blend until coarsely blended, don't overblend it.


3. In a large saucepan heat the oil, add the fenugreek & cumin seed (un-ground), cook gently in the oil for a minute or so, then add the blended chili's, together with the liquid that comes from them. Bring to the boil then reduce to a simmer, and cook for around an hour or until it has reduced to a pickle consistency. It will thicken slightly when it is cold, so don't over-reduce it!


4. Wash & rinse four 250g jars (or smaller ones if you prefer), place right side up on a baking tray covered in a couple of paper towels so the glass is not in contact with the tray, and the jars are not touching. Heat in an oven for around 10 mins at 160°C, and boil the lids in a pan of water for at least 5 minutes to sterlise them.


5. When you have removed the jars from the oven, leave them for a minute, then fill the jars with the pickle, wipe around the neck of the jar and put the lid on tight. As the pickle cools down you will hear a "pop" as the lid contracts, sealing it fully.

Serving Suggestions

This is a very versatile pickle, it is pretty fiery so you don't usually need too much! We like adding it to our scrambled egg, it also goes extremely well with goats cheese or hard cheeses such as cheddar. We are planning to try it on Boxing day with the cold roast turkey & ham etc!


Advanced Preparation



This pickle can be eaten from the day  it is made, however like most pickles & chutneys it does improve with maturing. We have used the green chilli's that are readily available here in France, we did make one batch with some Scotch Bonnets thrown in as well(!) if you have a range of different chili's around you then do experiment, just beware of the heat level!! Once the pickle has been bottled you can keep it for at least a couple of years unopened, once you have opened it, keep it in the fridge and use within a couple of months.


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