Durban-Style Crushed Chili Pickle by Eatmeerecipes

Ingredients

• 130g green chilies, stemmed and halved
• 1 tbsp coriander seeds
• 1/2 tbsp cumin seeds
• 1/2 tbsp mustard seeds
• 1 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 5 dried red chilies
• 4 cloves garlic
• 1/2 tsp salt
• 1/4 cup white spirit vinegar
• 3 tbsp wet pickle masala
• 1/2 tsp turmeric powder
• 3/4 cup sunflower oil, divided

Instructions

1. Toast coriander, cumin, mustard, fennel, fenugreek seeds, and dried red chilies in a dry pan over medium heat for 3-4 minutes until fragrant and darkened, then grind into a fine powder.
2. Place green chilies, garlic, salt, and vinegar into a blender and pulse until crushed to your desired texture.
3. Heat 1/2 cup of oil in a pot over medium heat, add the chili mixture, and cook for 6-8 minutes, stirring frequently until thickened.
4. Stir in the turmeric powder and 1.5 tablespoons of the ground masala powder along with the wet pickle masala; cook for another 4-5 minutes.
5. Add the remaining 1/4 cup of oil in the final minute, mix well, and remove from heat
6. Transfer to a jar and allow to cool completely before sealing.