The garden is producing a good crop of guindilla peppers this year. Does anyone have a good recipe for preserving them, normally done in vinegar I believe? I would like to keep them for eating with bean soups and stews.
Wash with watter and let them dry for some minutes (or use the common kitchen paper for dry them). Then you can fill a glass can with them (almost no empty space between them) and fill until the top with white wine vinegar. Quite easy.
P.S. Obviously boil the glass can before use...
Presumably you can add the odd spice or herb as well, such as mustard seed?
Guindilla chutney sounds good...I bet that would have gone well with the tandoori chicken.
Not necessarily, Indian food often has its own dishes to counter the heat of hot spices and chillies. You could try a raitha ( pronounced as in ’writer’ ) which is a pot of natural yoghurt,a small diced cucumber,teaspoon of sea salt and a teaspoon of garam masala mixed together or a pot of natural ( or greek style ) yoghurt mixed with a finely sliced onion and finely chopped mint leaves.
Of course you can still have a couple of pints as well!