A couple of years ago I made a batch of chilli pickle and it tasted way too salty, so it was left in the garage fermenting! Then came along a mega BBQ and the hosts love hot food, if OK the pickle would go down well, so I tried it – WOW it was amazing and blew my head off – perfect! The jar was almost emptied at the BBQ with everyone asking “what is the recipe” , because it tasted so salty after I had made it, I ditched the recipe – DOH!

I searched and searched for the recipe all over the internet, but couldn’t find it, although I did come across this recipe for chilli pickle that has been passed around the chilli heads of Dorchester – time to start cooking!! I used last years crop of home grown chillis, which I wash, dry and freeze. This really does keep the flavour and much prefer this to drying them. Which reminds me, I should order this years seeds soon www.seaspringseeds.co.uk

1 tablespoon black mustard seeds
100ml vinegar
1kg chillis
1 tablespoon turmeric
2 tablespoon fresh chopped ginger
2 tablespoon chopped garlic
100 ml oil
1 tablespoon fenugreek seeds
1 tablespoon
bunch of coriander
2 tablespoon cumin seeds

Soak the mustard seeds in vinegar overnight (or for a few hours)
Cut the stalks off the chillis and chop, remove the placenta from any large chillis. Place in a bowl
Sprinkle salt and turmeric over the chillis and leave overnight
In a blender puree the mustard seeds, vinegar, garlic, ginger and the stalks from the corriander
Heat the oil in a large pan and add fenugreek and cumin and cook until the cumin seeds start to pop
Add the blended mixture and chillis, including any juices into the pan.
Cook and stir until the oil rises and the chillis are cooked
Add the chopped coriander and heat thoroughly
Pack into sterlised jars and seal (cheapest jars in Dorchester are from Owen & Simpson, Antelope Walk, Dorchester )
Chill after opening

PS> John, the finished pickle tastes even better than the last batch!!!

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