CHILLI JERUK / PICKLED GREEN CHILLIES

     If a recipe calls for fewer ingredients, less cooking time and above all if it is a Pickle, which could be eaten within 3-4 hours of preparation then I am sure to try it.  All the more if it catches my tastes, I am sure to stock up a readily available batch of it in my Pantry.  Chilli Jeruk or Pickled Green Chillies is one pickle which goes well with Soupy/Fried Noodles, Fried Rice or Barbequed Meats.
    Whenever you buy food from any hawker centre in Malaysia, most of the dishes would be accompanied with finely minced Chilli Padi/Garlic in Light Soy Sauce or Green Chillies in White Vinegar which is colloquially called Chilli Jeruk/Chilli Hijau in Malaysia. If you are a spice person then, you would surely need these condiments to spice up the dish.
      Big variety of Green/Red Chillies is used for the recipe which is less spicy compared to Bird's-Eye Chilli (Chilli Padi).  You can opt to remove the seeds for a less spicy version.  A good quality Rice Wine Vinegar or any other white vinegar without any flavours suits best for the recipe.  The best thing about this pickle is that it can be served within 3-4 hours of preparation.

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Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level  - Medium-High
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 5 - 10 Minutes
Maturing Time - 3-4 Hours or 1 Day
Cooking Time -: 15 - 20 Minutes

HOW TO MAKE CHILLI JERUK / PICKLED GREEN CHILLIES

 

INGREDIENTS :

Green Chillies (Big Variety ) - 12 Nos.
Rice Wine Vinegar - 1 Cup
Salt - 1 Tspn
Sugar - 3 Tbspn
Hot Water - 1 Cup
Lime Juice - 1 Tbspn

METHOD :

• Clean, wash and pat dry the Green Chillies with clean kitchen towels.
• Trim the ends and cut them into thin slices.
• You can remove the seeds for less spicy Pickle.
• Boil the Water and pour it into the Chilli Slices, add Lime Juice and mix well.
• Keep it aside for about 10 Minutes.
• Drain the Chillies in a Colander, discard the water and seeds.
• Boil the Rice Wine Vinegar along with Salt and Sugar for about 5-8 minutes.
• Pour the Vinegar mixture into the Chilli slices and Mix well.
• Allow it to cool.
• Store it in a clean and dry Porcelain/Glass/Ceramic Jars.
• For a longer shelf life, store it in the refrigerator.

NOTES :

• Big Variety of Green/Red Chillies which are less spicy, suits well for the Pickle. 
• If you prefer a spicy version do not discard the seeds.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.