[CH] Hot Pepper Pickles
Shantihhh@aol.com
Thu, 1 Jul 1999 21:08:13 EDT
As I was preparing dinner tonight-Murgh Makani (Butter Chicken) I pulled out
my pickles and thought I'd share this easy recipe for Hot Pepper Pickles.
12 hot green chiles (I use 1/2 red) Cayenne type works well, but I have done
this w/Habanaros and Thai Dragons as well.
6 fresh lemons or limes (I prefer limes)
4 teaspoons of salt
1 tablespoon of tumeric
Cut the chiles in half lengthwise. Remove seeds for appearance
Place in a glass bowl and add the lime or lemon juice, salt and tumeric. Mix
and store tightly closed at room temperature for a week. (Alert-Botulism
police coming.) At the end of the week they are ready to be served. Yes,
they are hot and quite tasty with Indian food or just as a snack. With this
combination I really don't feel there is a chance of botulism or much else
surviving the salt and lemon/lime.
Another really hot and good chutney I make is a Garlic Chutney:
6-8 garlic cloves very finely chopped
2 teaspoons of cayenne (Habanero would be good as in Jim's)
1/2 tsp. coriander powder
1/2 tsp. cumin powder
This is a dry chutney. You can vary the proportions of ingredients to your
taste. In the south of India they some fresh coconut to this as well.
Put the chopped garlic in a mound in the center of a wooden board heaping the
other ingredients around and on top of the garlic. Using a rolling pin grind
the ingredients together. When pressed by the rolling pin the garlic will
release a juice which forms a kind of paste with the other spices. Keep
rolling until all ingredients are well mixed. Gather together the paste that
sticks to the board and the rolling pin and consolidate into a single mound.
Store in a glass dish in the refrigerator. This chutney is added to
vegetables and dhal while they are being cooked or serve along side as you
would any fresh chutney. Yes, it's hot! I usually throw my ingredients in
my Thai mortar and pound away with the pestle as I find it easier for me.
Enjoy,
Mary-Anne