Chile pickle from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 236) by Niloufer Ichaporia King

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears as variation on "Eggplant pickles" recipe on previous page. Pickle matures for at least 1 week before using. Can substitute peanut or Indian sesame oil for mustard oil; light brown sugar or light-colored jaggery for granulated sugar; and malt, white wine, rice or cider vinegar for cane vinegar. See recipe for variations.

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