Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on June 21, 2012, 12:34 PM
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Anyone made or have a good recipe for green chili pickle?
Its my challenge tomorrow having just bought 5 kilos for 100 baht - 2 squid in English
Ive seen the one on the site http://www.curry-recipes.co.uk/curry/index.php?topic=8378.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8378.0) wondered if there was anymore
best, Rich
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I don't have a recipe but here are the ingredients for the best (IMHO) chilli pickle there is, Geeta's:
Ingredients: Green Chillies (63%), Sunflower Oil, Salt, Crushed Mustard Seeds, Lime Juice, Turmeric, Citric Acid, Fenugreek, Spirit Vinegar, Asafoetida.
And here's a suitable method for making it: http://www.aayisrecipes.com/2006/10/10/chili-pickle/ (http://www.aayisrecipes.com/2006/10/10/chili-pickle/)
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Cheers for that
best, Rich
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The following recipe is based on one that I have in the following book ISBN 0-572-02807-5, its got some great recipes in it and well worth purchasing.
Half and deseed 8oz of green chillies and place in a jar. Warm 1/2 Pint of oil slightly and add 1 tbls paprika, 1 tsp turmeric, 1 tbls aniseeds, 1 tbls mustard seeds, 2 tbsl salt, then allow it to cool. Once cold pour over the chillies and cover with muslin and allow to stand 3 days in a warm place, stirring occasionally. Replace muslin with a lid and keep in a cool place for 2 weeks.
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The following recipe is based on one that I have in the following book ISBN 0-572-02807-5, its got some great recipes in it and well worth purchasing.
At
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Hi Loveitspicy,
My recipe came from this FREE ebook which I posted in the ebook section of this forum.
http://www.indian-cooking.info/EBooks/Pickles-Chutney-Raitas.pdf (http://www.indian-cooking.info/EBooks/Pickles-Chutney-Raitas.pdf)
All you have to do is register with them and there are quite a few Indian recipe free ebooks which you can download including different regions of India.
http://www.indian-cooking.info/index.htm (http://www.indian-cooking.info/index.htm)
Give it a try :)
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Thanks guys
as you know some things are just too hard to get hold of out here - making our own chili pickle is the way to go to have a constant supply....
A word of warning though - i washed and halved 2 kilos of chilies - what pain my hands were in - NEVER again unless wearing gloves... chopping slicing a few chilies not a problem at all but the two kilos!!!
I have 3 kilos left to halve???
best, Rich
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A fella I know owns an import/export business that trades mainly in frozen vegetables. I only mention this as he imports alot of chilli informing me that fresh chilli freezes extremely well. Perhaps you could do this with your remaining chillies?
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I tried freezing some left over green finger chilies the other week. They were fine when I got them out of the freezer, but as soon as they had defrosted they turned dark green very quickly and became soft and sluggish. Is there any special technique to freezing chillies?
These were left whole, others I have chopped up before don't seem to do this :-\
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Hi Bob,
I am sure to see him next week at some point and will put your question to him.
Cheers,
Malc.
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Check this out Bob.
http://www.curry-recipes.co.uk/curry/index.php?topic=8191.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8191.0)
and well done on your upcoming cooking posting. :D
I hope you'll be on mains.
Cheers, Frank. :)
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A fella I know owns an import/export business that trades mainly in frozen vegetables. I only mention this as he imports alot of chilli informing me that fresh chilli freezes extremely well. Perhaps you could do this with your remaining chillies?
I do this with bird eye chillies and find its best just to chop the whole thing when frozen otherwise it goes wrinkly. Means you can't really deseed them but I guess that's what yogurt's for :)
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Yogurt? ???
Great with Strawberries, Blueberries, Raspberries, Banana etc for breakfast and for the legendary, "Mint Sauce" however, I can honestly say I have never produced a great tasting BIR curry using yougurt....
Just my personal taste I guess.... :)
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How can you possibly ruin the flavour of a good hot chilli with yoghurt :o :o :o If you don't like the heat stay well out of the kitchen ;D ;)
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Check this out Bob.
http://www.curry-recipes.co.uk/curry/index.php?topic=8191.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8191.0)
and well done on your upcoming cooking posting. :D
I hope you'll be on mains.
Cheers, Frank. :)
Frank
the article is a good one! Dry ice - fairly cheap out here - might be an idea for other ingredients - chillies for us are all year in abundance - but limes have a season as do mango and other fruits
best, Rich
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Is there any special technique to freezing chillies?
I haven't read the linked topic but I have spoken to importer. He explained the process very briefly but mentioned that the chilli is deseeded and roughly chopped, then blanched for less than 30 seconds in boiling water, before being put in a blast freezer. He then mentioned that the blanching was an essential part of the process.
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(Deleted : duplicate posting).
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The following recipe is based on one that I have in the following book ISBN 0-572-02807-5, its got some great recipes in it and well worth purchasing.
My copy arrived today. GBP 0.01 + p&p -- a serious bargain ! Not one inch of space is wasted in this book, something other authors/publishers might do well to emulate. But why the uncertainty over authorship : it is variously attributed to Wendy Hobson (as per my copy), to Carolyn Humphries, and to Veena Chopra. Very odd indeed.
** Phil.