Pickled chillies

Smoky, sweet, sour, hot… what’s not to like? I’m chuffed to have reduced the three ingredients in Black Axe Mangal’s recipe to two, albeit by substituting some naturally sweet vinegar.

• 150g large chillies
• 250ml Natural Umber Organic Apple Cider Vinegar with Mother – quite a mouthful, in every respect, as this is by far the tastiest vinegar I’ve ever had. You can always dissolve sugar in cider vinegar instead, in around a one third/two thirds ratio, as Lee instructs in his BAM cookbook.

Blacken the chillies thoroughly over BBQ flames or a gas burner. Let cool enough to slice them thickly. Some skin will peel off in the process, which you can discard. Add the chillies, seeds-and-all, to the vinegar and stir. That’s it.