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.