Chilli Pickle

Step 1

Prepare the chillies by cleaning and then either keeping the seeds in or removing them. Slice some longways and other into rounds across the way. Next prepare the limes by cutting them into 1cm chunks (little triangle wedge shapes).

Step 2

Heat the oils in a large frying pan. The temperature should be just enough to make the chillies sizzle a little when added (130 degrees Celsius). Add the chillies and stir frequently. You are just trying to kill off any bacteria and soften the chillies a little. After a minute or so add the lime pieces and continue to stir gently. After 3 minutes add the garlic / ginger puree and stir so it doesn't burn (it shouldn't at 130C). After 1 minute add all the rest of the dry ingredients. Fry gently for 2 minutes. The oil should just about cover everything. If it doesn't add more olive oil.

Step 3

Remove from the heat and put the pickle into sterilised jars (jam jars, pickling jars etc.) Dont tighten down the lid until the pickle cools a little. Then tighten the lid and keep in a cool place until cold and then put in the fridge.

Step 4

I ate some the same day and it tastes good, however as you would expect it tastes a lot better after a few weeks!

Step 5

NOTES Hygiene is important. Always remove a portion of the pickle using a clean spoon. If the pickle shows mould or smells odd or "fusty", discard the pickle. If your pickle is not hot enough you can always add chilli powder that has been fried in olive oil (to sterilise it).