The two chilli and ginger pickles I made for the stall I did at Covent Garden Real Food Market last year proved popular, so I made more for friends. This is adapted from recipes on Mamta’s Kitchen, our family recipe site.
Kavey's Hot Chilli & Ginger Pickle
- 1 kg hot green chillis
- 350-500 g fresh ginger (optional)
- 100-200 g fresh garlic (optional)
- 3 tbsp salt
- 2 tbsp turmeric powder
- 4 tbsp 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: I usually use the tiny, thin green chillies that are easily found in Indian groceries, but this time, the staff advised me that the fatter ones were hotter so I used those.
Wash the chillis and remove stems.
Peel the ginger and garlic (if using).
Chop the chillis, ginger and garlic 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 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!13 Comments to "Hot Chilli & Ginger Pickle!"
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
Thanks so much, Shayma!
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.
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…
What a great accompaniment. Good luck at the market!
Have a wonderful weekend.
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.
Hope you enjoyed!
Great wee recipe Kavey …. is this ready to eat in two weeks ? And what sort of shelf life will it have?
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.
Looks really amazing and so authentic.
I can’t see how much ginger to use. I have quite a harvest of chillis this year.
Apologies, I had missed it in the ingredients. I’ve just reviewed and updated the recipe to correct the commission and clarify details.