Banana-chilli pickle

This zingy chilli pickle is great as a dip or for spreading on sandwiches to add spice and flavour.

  • 2 hrs preparation
  • 10 mins cooking
  • Makes 2 Item
  • Print


Banana-chilli pickle
  • 3 kilogram banana chillies
  • 8 fresh red thai chillies
  • 3/4 cup coarse cooking salt
  • 2 tablespoon dill seeds
  • 3/4 cup aniseed
  • 2/3 cup yellow mustard seeds
  • 2 tablespoon black mustard seeds
  • 2 tablespoon fennel seeds
  • 1 cup peanut oil


Banana-chilli pickle
  • 1
    Roughly blend or process chillies, place in large bowl, stir through salt; stand 2 hours.
  • 2
    Meanwhile, heat large frying pan; dry-fry seeds, one variety at a time, until fragrant.
  • 3
    Heat oil to smoking point; cool. Pour liquid off chillies; squeeze the mixture, wearing kitchen gloves, to remove as much moisture as possible.
  • 4
    Combine chillies, oil and seeds, mix well; pour into jars, seal. Keep in cool, dark place 3 months before using.

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