Pickled Red Chilli and Shallots

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

I particularly like these chillies and shallots added to South East Asian soups or stews.

Prep 5 minutes, plus 1 hour standing

Ingredients

  • 2 long red chillies, sliced
  • 6 small shallots, quartered
  • 45 ml ( fl oz) rice vinegar
  • 1 tsp sea salt
  • 1 tsp caster sugar

Method

Place all the ingredients in a small bowl and mix well to dissolve the sugar and salt. Leave to sit for 1 hour before using. If you have any leftover, store in a glass jar with a fitted lid and refrigerate for up to a week.