Pickled Shallots with Turmeric, Chilli and Coriander Seeds

A RECIPE BY UK SHALLOTS

This pickled shallot recipe takes its inspiration from South Asian pickles and is delicious with poppadoms and curries. Aspall white wine vinegar is the perfect carrier for spices. Turmeric provides pepperiness as well as its magnificent yellow colour, while fresh chilli turns up the heat.

Pickling time: 4-6 weeks ● Prep time: 10 minutes ● Cooking time: 5 minutes

 

method
  • 400g round shallots, peeled and finely sliced 
  • 1 fresh red chilli, finely sliced 
  • 1 tbsp turmeric 
  • 1 tsp cumin seeds 
  • 150ml white wine vinegar 
  • 150ml water 
  • 1 tsp sea salt 
  • 25g sugar 
  1. Add your shallots and chilli to a sterilised jar.  
  2. In a small saucepan heat the turmeric, cumin, white wine vinegar, water, sea salt and sugar until the sugar is dissolved. 
  3. Pour over the shallots and chilli, making sure they are covered and seal the jar. 
  4. Leave for 4-6 weeks, or longer, before eating.


ingredients
  • 400g round shallots, peeled and finely sliced 
  • 1 fresh red chilli, finely sliced 
  • 1 tbsp turmeric 
  • 1 tsp cumin seeds 
  • 150ml white wine vinegar 
  • 150ml water 
  • 1 tsp sea salt 
  • 25g sugar 
method
  1. Add your shallots and chilli to a sterilised jar.  
  2. In a small saucepan heat the turmeric, cumin, white wine vinegar, water, sea salt and sugar until the sugar is dissolved. 
  3. Pour over the shallots and chilli, making sure they are covered and seal the jar. 
  4. Leave for 4-6 weeks, or longer, before eating.