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Pickled Red Chilli and Shallots

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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

Ingredients

  • 2 long red chillies, sliced
  • 6 small shallots, quartered
  • 45 ml (

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.

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