Chilli Pickle
Author: Kfi3fD2vP0w
Some pickles are good, some pickles are bad, but this pickle is just downright UGLY!!! Prepare your tastebuds for an experience you’ll never forget. Enough said.
  • 400 g (14 oz) green chillis, chopped into 2 cm segments
  • 150 ml (5 fl oz) white vinegar
  • 150 ml (5 fl oz) mustard oil (or vegetable oil)
  • 50 g (2 oz) mustard seeds
  • 50 g (2 oz) cumin powder
  • 25 g (1 oz) turmeric powder
  • 50 g (2 oz) garlic paste
  • 1 garlic bulb (~15 cloves), coarsely chopped
  • 50 g (2 oz) sugar
  • 2 tsp salt
  1. Mix the spices, garlic paste, sugar and salt together in a bowl. Pour in the white vinegar, cover and leave overnight.
  2. Heat the oil in a pan and stir-fry the spice mixture for 10 minutes.
  3. Add in the garlic cloves and cook for another 5 minutes.
  4. Add in the chopped chillis and cook gently for 30 minutes.
  5. Pour into sterilised jars and seal. Attach appropriate hazard warning labels and place in a lead safe until ready to eat.
Calories: 52 Fat: 4.1 Sugar: 1.8 Fiber: .05 Protein: 0.6 Cholesterol: 0.0
Titli's Tips
The quantities make around 600 g of pickle. For chopping such a large quantity of chillis I definetely recommend wearing rubber gloves.
Recipe by Titli's Busy Kitchen at