Chillies in Vinegar
by Tarla Dalal
Added to 90 cookbooks
This recipe has been viewed 49083 times
Many continental restaurants and nowadays even Indian ones serve shallots in the vinegar as an accompaniment to starters. The Chinese counterpart is Chillies in Vinegar, a tangy, spicy accompaniment to oriental soups, starters and main course too. The chillies become quite palatable when soaked in vinegar, as the tartness balances the spiciness of the chopped chillies. As vinegar is a preservative, these pickled chillies can be stored in airtight jars for regular use.
- Combine the green chillies and vinegar in a deep bowl and mix well.
- Store in an air-tight container and use as required.
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