Pickled Chillies
Image: Supplied/Lorraine Maharaj
250g green chillies
½ cup white vinegar
water
3 tsp coarse salt
1 tbs cumin seeds
1 tbs coriander seeds
1 tbs fenugreek seeds
2 tsp chilli flakes
6 large cloves garlic slivered
½ cup vegetable oil or olive oil
Wash the chillies well and place them in a shallow pan. Cover the chillies with just enough water to immerse them. Add ¼ cup vinegar and 2 teaspoons coarse salt.
Place the chillies on the stovetop on medium heat and allow the mixture to come to a boil, not more than about 8 minutes.
Drain the excess water and pat the chillies dry with some paper towels.
Roast the fenugreek seeds, cumin seeds and coriander seeds. Allow them to cool a little. Place in a grinder or pestle and mortar, and coarsely grind them.
Add the oil and garlic to a pan. Heat gently until they are warm. Mix in the spices, cool a little and add it to the chillies.
Add the other ¼ cup vinegar and salt. Mix well.
Transfer to a clean, sterilsed glass jar and refrigerate.