3/4 cup mustard oil
2" piece ginger , ground
6-8 cloves garlic, ground with ginger
1/2 tbsp each cumin, fenugreek seed , mustard seed pounded
250 grams chillies , washed and chopped
1/2 cup vinegar
1/2 tsp turmeric powder
1/2 tsp salt or to taste
1-2 tbsp sugar
Wash and spread the chillies on a kitchen towel to dry. Once they are dry cut them in 1” pieces. Place in a bowl.
Put the oil in a microwave- safe dish and microwave at 100% power for six minutes. Drop in the ginger garlic and seeds, and continue to cook at the same level for 3 min more .
Add the chillies and cook another 2 min.
Add the vinegar , turmeric , salt. Cook at the same power level for 2 min or till the vinegar starts boiling . Reduce power level to 60% and cook another 6 min . Stir in sugar, dissolve and cook 2 minutes more .
Cool and bottle. minalspiceworld*
1 bottle vinegar[750ml]
Bring 1 bottle of vinegar to boil...take it off stove...add green chillies into hot vinegar...add pickle masala and stir it...green chillies will change colour...lightly fry few curry leaves and fresh garlic in oil and add to this mixture....pls take heed on the salt content...most pickle masala come with salt so don’t add salt to chillies....your Packo chillies are ready to eat!**Jamilla Essop**Grey Street Casbah Recipes (Durban)
- Green Chillies 28-30
- Lemon Juice 4 tablespoons
- Oil 4 tablespoons
- Asafoetida 1/2 teaspoon
- Ginger-garlic paste 2 tablespoons
- Salt to taste
- Turmeric powder 1/2 teaspoon
- Crushed mustard seeds 1 tablespoon
Roughly chop green chillies.
Heat oil in a non-stick pan, add asafoetida, ginger-garlic paste and green chillies and mix well. Add salt, turmeric powder and crushed mustard seeds and mix well. Add lemon juice and mix well.
Transfer into a sterilized glass container, keep aside for a day and serve as required.**.sanjeevkapoor**
- 500 g long chillies
- 250 g water
- 250 ml white vinegar
- 1 tsp sugar
- 1 tbsp salt
- 1 tsp coriander seeds
- 1 tsp peppercorns
- 2 bay leaves
- Wash whole chillies and pierce them 4 or 5 times with a pin.
- Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil.
- Pack chillies tightly in jars, pour hot vinegar mixture over chillies; seal.
- After a week check liquid levels in the jar. You may need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad.**foodtolove.**