Chili pickle is spicy pickle.

Chili Pickle Recipe

Chili pickle is a favorite of many. As Chilies are available whole year round, you can make chili-pickle whenever you want.

For this pickle, use fresh green Chilies. Choose the hot or not so hot variety according to your taste. Remove stems and Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

You may get burning sensation in your fingers while cutting chilies. Wear gloves if you wish while cutting. Take care not to touch eyes while/after cutting chilies.

This pickle will need about 10 to 15 days to mature.

How to make Chili pickle

Ingredients for pickle:

Green Chilies - 25 No. Salt - 2 table spoons Mustard seeds - 1 teaspoon fenugreek seeds(methi) - 1/2 teaspoon Turmeric powder - 1 teaspoon Lime juice - 1 cup Asafoetida - 1/2 teaspoon

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons Mustard seeds - 1 teaspoon Turmeric powder - 1/2 teaspoon Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil Add Mustard seeds, Turmeric powder, Asafoetida Cool completely before adding to pickle

Preparation

Roast lightly fenugreek seeds. Grind with mustard seeds to fine powder Slit each chili lengthwise without cutting through. Cut the slit Chilies in one inch size pieces.

Making Chili pickle:

Mix together Chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida. Add lime juice.Mix well and fill in dry airtight bottle or jars.Add the cooled seasoning.Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle will be ready to eat after 10-15 days . Serve with any dish such as snacks, rice, roti, poori etc. Remember to always use a dry spoon to handle pickle and close the lid properly after use.

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Thai Tempeh Patties with a Red Chili Dipping Sauce

Though I have always enjoyed Thai cuisine, it has only been recently that I started to get passionate about it in my own kitchen. Armed with some wonderful Thai cookbooks, and of course the internet, I have recently made Hot and Sour Mushroom Soup, Homemade Massaman Curry Paste, and Massaman Curry.

Tempeh is a fermented soy product and the only soy foods you should consume are those that are fermented, such as tamari and miso. This means avoiding or at least seriously limiting your intake of tofu, soybeans and soy milk. Soybeans are by themselves a very detrimental source of proteins and nutrition due to a very high content of enzyme inhibitors and phytic acids that block the absorption of essential minerals and cause potential intestinal problems — however, thorough fermentation in the production of tempeh, miso and soy sauce removes both the inhibitors and phytates.

For further information on the dangers of unfermented soy products, see this article by Sally Fallon.

Now to the recipe ...



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Veggie Chili

This is a slow cooked vegetarian take on Chili con Carne; using lentils instead of ground beef. With sweet aromatic spices and the rich smoky flavour from the roasted tomatoes and pepper this is a very tasty, rich and satisfying vegan dish. We served it with Spanish style rice and a simple guacamole, which I will include in the recipe and a side of warm tortillas. You could also serve it up with dairy or non-dairy cheese and sour cream. I pre-cooked the lentils a little; you could omit this step and just used tinned (approx 2 tins) if you prefer, although they may not retain their texture as well when slow cooked. This recipe makes a large pot with plenty of Chili for at least 6 people. A satisfying and meat-free version of a classic and much loved dish; serve this delicious vegan Chili for guest or when you have a hungry family to feed.

Preparation time: 2hr 30mins
Serves 6

2 cups brown lentils, rinsed6 cups vegetable stock (I used a no animal content

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