Hot Chilli & Ginger Pickle!

The two chilli and ginger pickles I made for the stall I did at Covent Garden Real Food Market last year have proved popular. So I thought I’d make some more for the Underground Farmers Market, later this month. (See here for more information).

This is adapted from recipes on Mamta’s Kitchen, our family recipe site.

Kavey’s Hot Chilli & Ginger Pickle

Ingredients
1 kilo hot green chillis (I usually look for the tiny green chillis, easily found in Indian groceries, but this time, the staff adivsed me that the fatter, larger ones were hotter)
350 grams ginger
3 tablespoons salt
2-3 tablespoons turmeric powder
4 tablespoons black mustard seeds, coarsely ground
300 ml mustard oil (heated to smoking and then cooled)
600 ml malt vinegar (or other paler vinegar if preferred)

Note: These amounts really are a guideline. I started off by adding only 150 ml of mustard oil and 350 of vinegar but realised that for the volume of chillis I had needed more. I would recommend making sure you have extra in stock just incase. And because I upped the liquid, I also added more salt, turmeric and mustard seeds too.

Method

  • Wash chillis and remove stems.
  • Peel the ginger.
  • Chop the chillis and ginger finely. (Mum and I do this using the slicer disk in our food-processors but, of course, you can do it by hand. If processing, take care not to blitz into a paste, you want decent sized pieces).
  • Place all ingredients into a bowl and mix well.
  • Transfer to sterilised, airtight jars.
  • Make additional pickling liquid (mustard oil, vinegar, turmeric, salt and mustard seeds) to top up jars if needed.
  • Once sealed, the jars should be left on a warm, sunny windowsill for a couple of weeks and turned upside down once every few days.

Please leave a comment - I love hearing from you!
7 Comments to "Hot Chilli & Ginger Pickle!"

  1. S

    Kavey, I cannot eat any meal from our part of the world (Pak and India) without achar, I love your recipe bec all the chili pickles I have had are with whole chili, a bit of a pain when youre eating with a naan or chapati. I love how you slice your chilies. I must must must make this achar, ADORE IT, as i adore ginger and chili. wish i could pop by the market to buy a jar. x shayma

    Reply
  2. tamarindandthyme

    Oooh, love the sound of it. What would you eat it with? Just on the side of a meal?

    I'll admit – I love pickles and chutneys and all but have zero idea how to eat half of them.

    Reply
  3. Kavey

    Yes, that's exactly it – Indians often serve not just one but a number of different pickles with a meal and people help themselves to small portion of the ones they like, at the side of their plates, and just include a tiny bit within a mouthful…

    Reply
  4. Den

    Thanks for this recipe. We had a mass of chillies that didn’t fully ripen this year, so we’ve used this, with the addition of some crushed coriander seed, crushed methi seed, whole cumin and fennel seed. Looking forward to tucking in.

    Reply
  5. Stretch

    Great wee recipe Kavey …. is this ready to eat in two weeks ? And what sort of shelf life will it have?

    Reply
    kaveyeats

    I’ve usually left it a several weeks or months but you can open it sooner. It matures in the jar so longer time in jar equal more melding together of flavours and the chilli flesh breaks down more. If sealed into properly sterilised jars, should last indefinitely.

    Reply

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