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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Friday, July 10, 2015

6-step Whole Chili Achara

200 pcs Deseeded Whole Chilis
Carrots, cut into strips
1.5 liters vinegar (coconut)
500ml pineapple juice
salt and cracked peppercorns
garlic, chopped
onion, chopped
ginger, chopped
500 gms sugar
Turmeric powder (optional)


Arrange chilis and carrots in sterilized jars.
In a wok, put vinegar, pineapple juice, sugar and the spices.
Bring to boil for about 15-20 minutes.
Pour boiling vinegar in each jar. Seal.
Refrigerate when cooled down.
Serve as appetizer.

(If you have no jar, put all chilis and carrots in the vinegar and cover with lid.
Let cool and transfer to plastic container. Refrigerate to prolong shelf life)