This recipe comes from the Ball Canning Back to Basics Book called “Hot Peppers”. It will make about 5-pint jars of pickled ...

These pickled chillies are ready to eat after 2-3 days. Slice up a large colourful assortment of fresh chillies (of varying degrees of heat) and toss with a small knob of fresh ginger cut into ...

This is a really easy chilli con carne recipe. It has loads of flavour even ... used either fresh or pickled; can be dried and smoked to make chipotles towards the end of the growing season ...

Lightly warm mustard oil in a pan and let it cool. Now add fennel, fenugreek seeds, nigella seeds, turmeric, red chili powder, asafoetida, salt, and dry mango powder in a bowl. If you like mild ...

Instructions Place the onion into a small food processor and blend until smooth. Strain through a cheesecloth to extract the onion juice – you want about 100 ml. Discard the onion solids. In a ...

Rolled up paneer-chickpea crepe, dipped with green chilli coconut sauce, served with garlic pickle and khuska rice. Take a large mixing bowl. Add besan, salt, red chilli powder, turmeric powder and ...

Pickled chillies bring some real zing, as does the steak’s salty marinade. Oof. Cooking this with two steaks makes it hearty enough to replace your usual steak night, but for a light dinner ...

Surmai fillets pickled in a poaching liquid, served with filled red chillies dried in the oven, garnished with an imli pesto. Cut the fish fillets into smaller pieces. Then coat the fish pieces with a ...

Rinse them under cold running water and then prepare according to the recipe. It's very important to avoid contact with the eyes or any sensitive skin during or after preparing chillies - even ...