Chilli pickle

This is an easy pickle recipe that can be used to add extra zing to a spread or a dip or spread on top of melted cheese on a toasted cheese open sandwich – it keeps for ages in the fridge and is very addictive. I like using the milder longer green and red chillis but if you like it hot then use the small red birds eye chillis. I prefer the colours of the red and green chillis.You can also adjust the quantities of salt, sugar and vinegar to suit your taste. If you don’t have coconut vinegar you can use malt vinegar but I love the sweeter milder flavour of the coconut vinegar.

Ingredients
6 long red chillis – remove stalks and slice fine
6 long green chillis – remove stalks and slice fine
3 cm piece of ginger peeled and finely sliced
2 × 3 cm pieces of fresh turmeric, grated[ or 1 tbsp turmeric powder]
1 cup coconut vinegar
1/4 cup salt
1/4 cup coconut sugar [or brown sugar]
1 tbsp coriander seeds lightly toasted

Method
Bring vinegar, salt and sugar to the boil in a small pan and reduce heat and simmer for 3 minutes.
Place all other ingredients in a bowl and pour the vinegar solution over, cover and allow to cool.
Put into a sterilised jar and keep refrigerated – Use after one day to allow flavours to infuse