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Thursday, October 20, 2011

Bombay Chile Pickle

so good. The recipe is apparently from My Bombay Kitchen by Niloufer Ichaporia King... the book is in the mail. Tigress put the recipe on her blog. I did a 2/3 version of the recipe (had 2lbs of peppers, and 1/2c ginger) and it filled 2 pint jars and most of a 1 c jar. Used a mix of sweet and not very hot chiles, and thus added chile powder. Used palm sugar.

3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.uNN37mJK.dpuf
 3 lbs chilies, stemmed, chopped
1 1/3 c olive oil
1T brown mustard seeds
1/2T fenugreek
1/2T cumin
1/2T fennel
3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.uNN37mJK.dpuf
3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.3sZ61NoK.dpuf
3/4c garlic
3/4c ginger
3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.3sZ61NoK.dpuf
1/2T turmeric
1 3/4 c white wine vinegar
1/4c palm sugar
2 1/4T sea salt

hot oil, mustard 20 sec; then rest of the spices, 20 sec; then garlic ginger turmeric few secs; then chilies and vinegar, salt, sugar, simmer 1 hour.


update:
the 2012 version, more pics

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