These pickled California Raisins make a great addition to any meal.
YIELD: 525 g
SIZE PER SERVING: 56 g
EQUIPMENT NEEDED: Cutting board, chef knife, 10 small bowls, small saucepan, wooden spoon, scale, glass jar or container, disposable food handling gloves.
200 g California Raisins
50 g Ginger, chopped finely
25 g Garlic, chopped finely
25 g Green Chillies, chopped into rounds
4 g Chilli Powder
2 g Turmeric Powder
24 g Brown Sugar
170 g Apple Cider Vinegar
4 g Mustard Seeds
METHOD
1
Heat oil in a saucepan, add mustard seeds, ginger, garlic and green chillies.
2
Saute ingredients until slightly browned, reduce heat to low, add California Raisins, chilli and turmeric powder. Continue to cook for 5 minutes.
3
Remove pan from heat, season with salt, vinegar and sugar.
4
Transfer pickled mixture into a glass container and refrigerate.
TIPS:
5
Use disposable hand gloves to handle and cut the green chillies.
6
Keep a close eye on the hot oil while the mustards seeds are spluttering; hot oil can splash.
7
Additional green chillies can be added for extra spiciness.
Ingredients
YIELD: 525 g
SIZE PER SERVING: 56 g
EQUIPMENT NEEDED: Cutting board, chef knife, 10 small bowls, small saucepan, wooden spoon, scale, glass jar or container, disposable food handling gloves.
200 g California Raisins
50 g Ginger, chopped finely
25 g Garlic, chopped finely
25 g Green Chillies, chopped into rounds
4 g Chilli Powder
2 g Turmeric Powder
24 g Brown Sugar
170 g Apple Cider Vinegar
4 g Mustard Seeds