Pickled Chilli

This pickled chilli is hot and is a great spicy and sour accompaniment to any meal. It is so easy to make and can be kept in the fridge for long term use.


  1. 125 grams small green chili
  2. 5-8 cloves of garlic
  3. 1 1/2 tablespoons salt
  4. White vinegar


  1. Remove the stem part form the chilies, wash and dry completely with a kitchen towel
  2. In a clean sterilized jar add the green chilies, cloves of garlic and salt
  3. Cover with the lid and leave to marinate for 1-2 days in a place where the jar is exposed to sun rays
  4. After 1-2 days add vinegar in the jar so that it covers the chilies and store in a dry place
  5. Serve as an accompaniment to meals

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