Pickled Chillies – a delicious recipe with green chillies, black, bay leaves, coriander seeds, salt, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For this recipe you must buy perfect green chillies without any blemishes (you can use red chillies but they will be slightly hotter).
2
Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this).
3
Pour boiling water over the chillies let them sit for 5 minutes then drain.
4
This will get rid of most of the seeds left behind.
5
Next put your black peppercorns bay leaves coriander chillies and salt into a large jar or other airtight container.
6
Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved.
7
When this is quite hot but not boiling pour it into the jar with the chillies. Allow it to cool down and then put the lid on put into the fridge and leave for a minimum of 2 weeks before using.
8
They will keep in the fridge for at least 4 months.
208
kcal
Calories
45
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 11 3/4 cups green chillies medium, 15 black peppercorns, 5 bay leaves, 2 tablespoons coriander seeds, and more.
Yes, Pickled Chillies falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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