My Sister-in-law Sudha’s recipe. I am reposting this as my sister in law sent me pictures and a video of her making it. She added 5 tbsp black mustard to 250 gms chillies. I changed my recipe to increase the mustard seeds.

I went overboard this year growing chilli peppers. I grew 3 varieties this year. Bird’s Eye chillies are one of them. They are grown in parts of South India. It is a beautiful plant with the chillies all pointing up. They are tiny chillies but quite spicy. This is my sister in law Sudha’s recipe. This is not a canning recipe and will be stored in the fridge. Eat as a side with curd/yoghurt rice or as a side with a sandwich/burger.

Warning- This is extremely spicy. Opened the bottle after 2 days and even the vinegar was spicy. It was good though! Let it sit for a month before you open it if you can wait till then. Enjoy!

Ingredients

• 1 cup bird’s eye chillies, rinsed, and stocks removed
• 2 tbsp mustard, powdered
• 3 tbsp gingelly oil
• 1 cup white vinegar
• 1/3 cup water
• 1/2 tsp salt
• 1 pinch turmeric powder

• 

• 

Directions

• Add vinegar and water and let it come to a boil. Lower heat and let it simmer for 5 minutes
• Sterilize bottle and keep readyHeat oil in a pan
• Add chillies and fry. Be careful as it may splutter. Take off heat
• Add mustard, turmeric and salt and mix
• Add chillies to the bottle
• Pour in the vinegar mixture
• Close bottle and store in fridge

• 

• 

• 

• 

• 

• 

• 

• 

•