The Caterer

Chilli pickle

11 September 2006
Chilli pickle


8lbs bullet (large green) chillies
2oz cumin seeds
1oz fennel seeds
1oz coriander seeds
1oz dry red chilli
2oz mustard seeds
5oz sesame seeds
3 pints mustard oil
10oz freshly grated coconut
½lb ginger paste
About 3tbs salt to taste


Roast dry spices without oil on slow flame and pound to a coarse powder. Slowly roast coconut until golden.

Slice chillies and salt. Toss well and set aside.

Heat oil. Put ground spices coconut and ginger paste in a large dry bowl and pour over oil.

Stir and pour over chillies. Mix well. Check seasoning.

When cool put in tub or jar cover with a cloth for a few days before bottling.

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