SpiceTheWorld

Breadcrumbs  | Keema Nan Bread | Lemon Rice | Paratha | Tandoori Marinade | Tofu Rogan Josh | Spiced Tea | Tofu Bhuna | Red Chilli Relish  |

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Ingredients

1 Kg Red Chillies, finely sliced

400 Millilitre White Vinegar

250 Millilitre Vegetable Oil

6 Garlic Cloves, finely sliced

6 Ginger, peeled and grate

1 Tablespoon Yellow Mustard Seeds

1 Tablespoon Fenugreek Seeds

1 Tablespoon Cumin Seeds

1 Tablespoon Salt

1 Tablespoon Sugar

Method

Toast the mustard, cumin and fenugreek seeds in a pan over a medium heat until the mustard seeds start to pop. Remove from the heat

Then heat the oil in a pan over a medium heat and cook the garlic and ginger for 2 minutes

Add the chopped chillies and sauté for about 5 minutes to soften the chillies

Add the salt, sugar, toasted seeds and the vinegar

Bring to the boil and simmer gently for about 2 hours until the oil separates from the mixture

Remove the mixture from the heat and place into clean, hot, sterile jars

Seal with a lid

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