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  • 500 g (1 lb) whole red finger chillies
  • 450 ml (¾ pint) cider or white wine vinegar
  • 4 tablespoons set honey
  • 4 tablespoons light muscovado sugar
  • 4 bay leaves
  • 4 sprigs thyme
  • 4 garlic cloves, peeled and sliced
  • 2.5 cm (1 inch) piece root ginger, peeled and finely chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt

Add the chillies to a saucepan of boiling water and cook for 2–3 minutes until just softened. Tip into a colander, rinse with cold water and drain well.

Pour the vinegar into the drained pan and add all the remaining ingredients. Heat gently until the sugar has dissolved, then cook over a medium heat for 5 minutes.

Pack the chillies and herbs from the vinegar tightly into 2 jars, then pour over the hot vinegar mixture, making sure that the chillies are completely covered by the vinegar. Cover with screw-top lids, label and leave to mature in a cool, dark place for 3–4 weeks.

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