Spicy pickles

Crushed Curried Chillies

- Micaela Kisten

300g fresh chillies, chopped or crushed, as preferred 1 cup oil (vegetable or mustard oil recommended) 1 cup vinegar 2½ tbs pickle masala 1 tsp pure Kashmiri chilli powder 1 tsp turmeric powder 1 whole head of garlic, peeled ½ tsp coriander seeds 1½ tsp cumin seeds (jeera) 1½ tsp fennel seeds (soomph) ¾ tsp mustard seeds 1 tbs salt (adjust to taste) 2 tsp jaggery or sugar (to balance the acidity)

In a dry pot over a medium-low heat, toast the coriander seeds, cumin seeds and fennel seeds until fragrant (about 2 minutes).

Remove from the heat.

Grind the toasted seeds with the pickle masala and turmeric powder.

Set aside.

In the same pot, add the vinegar, jaggery, crushed chillies and salt.

Bring to a gentle simmer for 2 to 3 minutes.

Strain the chillies and discard the vinegar. Set the chillies aside.

In the pot, add the oil and mustard seeds.

Once they start to sizzle, add the spice mix.

Stir for about 1 minute until aromatic.

Turn off the heat. Add the spiced oil mixture to the drained chillies. Stir well to coat everything evenly. Cool the mixture.

Store in a sterilised and airtight glass jar.

Place it in a cool and dark place, or refrigerate for a longer shelf life.

It is best enjoyed after resting for 2 to 3 days to develop the flavours.

Chutney: