Chilli Pickle (Pepperoncini)

1 Oct

This chilli pickle is for the faint hearted, a mild version of a classic Indian hot chilli pickle. Pepperoncini peppers are thin fleshed mild frying peppers that have a wonderful aniseed flavour but not too much heat. This pickle, whilst still hot, is not as madly hot as those made with hot chillis. It is ready to eat immediately but will keep and mellow with age.

Makes 1 pint Keeps refrigerated for 3-6 months
*250g green pepperoncini peppers (or small sweet green peppers)
*2 tbsp yellow mustard seed
*2 tbsp fennel seeds
*1 tsp turmeric
*1 heaped tsp chilli powder (use less for a milder pickle)
*Juice of 1 lemon
*1 tbsp salt

Slice the peppers into chunky rounds discarding the end with the seeds. Roast the fennel seeds in a dry pan then grind with the mustard seeds. Mix all the ingredients together well in a large bowl then pack into a sterilised jar(s). The pickle is delicious and can be eaten immediately, to mellow the flavour cook in the sun for 3-4 days by putting the jar on a sunny window ledge and bringing it back in at night. Keep refrigerated and it will store for 3 months or more.

Recipe Source Tarla Dalal’s Book on Indian pickles and breads Achaar aur Parathe and I’ve changed the recipe to use milder peppers and the ratio of spices to peppers.

Note I grow lots of lovely mild pepperoncini which we normally eat green simply pan fired with oil and salt in the classic Spanish Tapas style.

Originally posted on 21/8/2008 I am republishing it here as I have a fresh batch of peppers to make this pickle with


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