Indian style pickles

Indian style pickles
Nutrition Information
  • Serves: 12 x 50g
  • Serving size: 100g
  • Calories: 185 kcal
  • Fat: 21
  • Saturated fat: 1.4g
  • Carbohydrates: 2.8g
  • Sugar: 2.8
  • Sodium: 6.7g
  • Fiber: < 0.5g
  • Protein: 3.1g
Recipe type: Pickles
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Who would have thought that only centuries ago the Chilli was unknown in India ! Prior to being introduced to it by Portuguese traders in the 16th century Indian chefs used black pepper and other spices to flavour food. Once the Chilli became known, however, it rapidly overtook pepper as the nations favourite. This recipe is a classic example of the Indians fantastic ability to combine capsicums with other spices to create something special. Absolute brilliance that adds great authenticity to your next Indian theme evening.
Ingredients
Pre- preparation
  • Red Chillies – 250 grams
  • Lemon juice - ½ cup
  • Salt – 3 tablespoons
Making spiced oil
  • Vegetable oil – ½ cup
  • Black mustard seeds - 2 tablespoon
  • Turmeric powder - 1 teaspoon
  • Fennel seeds - 2 tablespoon
  • Fenugreek seeds - 1 teaspoon
  • Black pepper corns - 7-8
  • Coriander seeds - 1 tablespoon
  • Asafoetida -1 teaspoon (alternatively use one tablespoon of fresh chopped garlic)
  • White vinegar – 2 tablespoons
  • Sugar- one teaspoon
Instructions
Pre-preparation
  1. Wash Chillies and dry. Allow to rest on a kitchen paper towel to ensure that any moisture is eliminated.
  2. Top and tail Chillies and cut in half length-ways
  3. Place a layer of salt in a flat glass container. Place a layer of Chillies on the salt
  4. Sprinkle another layer of salt over this.
  5. Continue layering salt and Chillies in the way described above until all the Chillies have been used.
  6. Add the lemon juice to the container and cover with cling film. Place in a cool dark place during the day and finally refrigerate overnight
For the spiced oil
  1. Combine all spices with the exception of the black pepper and heat in pan over a low heat to release the essential oils of the spices. This should take two to three minutes. Shake the pan and stir the spices continuously whilst roasting. Be careful not to burn.
  2. Grind roasted spices in a grinder or pestle and mortar until a fine powder
  3. Heat the oil until moderately hot in a saucepan or pot. . Add the peppercorns and allow cooking for one to two minutes
  4. Remove oil from heat and add asafoetida or garlic. Allow to rest for 10 minutes.
  5. Add the ground spices and turmeric. Allow oil to cool
Final Step
  1. Once oil has cooled, remove the Chillies from the salt and lemon juice and add to the spiced oil with the sugar and vinegar. Mix well until all ingredients are combined.
  2. Store in sterilized jars.
Notes
Can be eaten right way but improves with age

Keywords: Indian style chilli pickles

 

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