Chilli varieties - help!
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  1. #1
    Join Date
    Mar 2008
    Location
    France
    Posts
    2,174

    Default Chilli varieties - help!

    I have had a bumper crop of chillis this year, but they didn't turn out how I expected. I took the seed from some excellent chillis I had bought in an Asian shop - 8-10cm long, quite thin, good heat and fantastic green chilli flavour. But maybe they had hybridized with another variety growing nearby, because my crop is quite different: up to 20 cm long, quite bulky, fairly good flavour, and no more heat than a jalapeno. Perfectly serviceable but not what I was hoping for.

    I think I'll buy seed from a reputable supplier next time. Can anyone recommend a good variety? I'm looking for flavour and heat similar to bird-eye, but a slightly longer "pepper pod".

    Cheers,

    Tim

  2. #2
    Join Date
    Nov 2007
    Location
    March, Cambs. (The Flatlands)
    Posts
    2,551

    Default

    Hi Tim,
    I saw your picture in another place, still a good looking crop mate.
    Well done
    Mick

  3. #3
    Join Date
    Mar 2008
    Location
    France
    Posts
    2,174

    Default

    Yes Mick - a great crop. Just not consistent: a quarter of them are very mild, half are about right, and the others blow your head off.
    BTW I made some chilli pickle with some of them yesterday and the results are so good that I will be making a few more jars when I finish harvesting them. The recipe is below. For what it's worth, if you stop and bottle the product after step 2, you have a classic curry paste similar to the Patak's branded stuff. Trouble is they can make it for much less, so I never actually bother making my own.
    Cheers,
    Tim

    Green Chilli Pickle / Mirch Achaa


    500g green chillis, roughly chopped


    200 ml veg oil (I used olive oil)
    3 med onions, finely chopped
    4 cloves garlic and 2cm cube ginger,finely chopped


    3 tbsp tomato puree


    SPICES
    3 tsp black mustard seeds
    2 tsp cumin seeds
    2 tsp fennel seeds
    1 tsp dill seeds
    1 tsp ajwain seeds
    1 clove
    2 tsp good curry powder
    1 tsp haldi
    1 tsp hing


    2 tsp salt
    1 tsp tamarind paste
    2 tbsp coriander seed (I used greenones fresh from the plant)
    4 tbsp white sugar


    250ml spirit vinegar




    METHOD

    1. Heat the oil in a steel pan or wok. Stir fry the onion, garlic and ginger over a medium heat until soft.
    2. Add everything else except the vinegar and stir-fry for 5 mins.
    3. Add the vinegar and simmer gently for 30 mins.
    4. Bottle in clean jars using a steamer.

  4. #4
    Join Date
    Nov 2007
    Location
    March, Cambs. (The Flatlands)
    Posts
    2,551

    Default

    Thanks Tim,
    That's a tasty looking recipe that will be worth a go when I have the time.

    My annual leave is now over, back to work tomorrow

    Cheers for now
    Mick

  5. #5
    Join Date
    May 2011
    Location
    Worsley, Nr manchester
    Posts
    166

    Default

    Great timing Tim, i have just taken a load of chillis from some plants in the garden and was wondering what to do with them.
    Cheers
    Steve
    I posted on Real Curry Recipes so can you!

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