Pickled green chillies

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fruit

By Food24 November 03 2009
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Ingredients (6)

225.00 g green chillies
600.00 ml oil
30.00 ml paprika
10.00 ml turmeric
30.00 ml mustard — seeds
60.00 ml salt
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Method:

Halve the chillies lengthwise. Remove the seeds and arrange the chillies in a dry, sterilised jar.
Heat the oil and spices (not the salt) for about 1-2 minutes, stirring continuously to prevent the spices from burning.
Remove from the stove and add the salt. Cool and pour over the chillies in the jar.
Cover the jar with a clean muslin cloth and stand in a warm place for 2-3 days. Stir occasionally. Remove the muslin cloth and screw on the lid. Leave the pickles in a cool place for at least a week to mature before use. Serve with curries.
Makes 1 small jar.



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