Curry chilli pickle


Curry chilli is a classic Asian hot pepper and can be used both fresh or dried in many Indian dishes. Fruits can be picked when still green or wait to ripen to a vibrant red.

What you will need

  • 4-5 green curry chillies
  • 1 ½ tbsp yellow mustard seeds
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 clove of garlic, finely chopped
  • ¼ tsp salt
  • 50g mustard oil or vegetable oil
  • Half a lemon, squeezed


  1. Chop the chillies into slices and place into a bowl.
  2. Dry fry the cumin, coriander and mustard seeds for 1-2 minutes. You can tell when they are ready because a strong aroma will be released.
  3. Grind the seeds together in a pestle and mortar until they make a fine powder. Add ½ tsp of turmeric and mix well.
  4. In a small saucepan, add the oil, lemon juice and salt. Tip in the ground spice mixture and gently warm for up to 2 minutes. Do not let it boil!
  5. Pour over the chillies and allow the flavours to develop. Once cool, store in a jar or air tight container in the fridge.