We are now in the midst of a chilli glut. As the weather is getting cooler, I’m keen to keep the chillis useable for as long as possible. Actually, I never eat chillis, but the boys in my family are addicted and would eat chilli for breakfast given the chance. (Does chilli go on weatabix?)
The recipe we used was taken from the Jamie Oliver website. http://www.jamieoliver.com/forum/viewtopic.php?id=33960
However, we adapted it a little as this is a massive quantity. Here is is:
600gr / 1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
2 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre / 1 3/4 pints white wine vinegar or rice vinegar
For this recipe you must buy perfect green chillies without any blemishes
Don’t bother removing the seeds.
Pour boiling water over the chillies, let them sit for 5 minutes, then drain.
Whilst the chillis sit for 5 minutes, put your black peppercorns, bay leaves, coriander, chillies and salt into the sterilized jar.
Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chillies.
Allow it to cool down and then put the lid on, put into the fridge and leave for a minimum of 2 weeks before using. They will keep in the fridge for at least 4 months.
Tips for doing this recipe next time
- Make sure that the jars are sterilized and ready BEFORE you start on the recipe
- Don’t leave the chillis out in the air as they oxidize like apples and go an unattractive black colour
- Make sure you have LOTS of chillis as each jar takes a huge quantity
- Five minutes in boiling water is the maximum as they do go very soft, very quickly
- Better to arrange the chillis in the jar carefully if you’re making these for friends and family not just a jumble of chillis. Aim for straight rows.
katieshellard 