Chillies In Yoghurt
Chillies In Yoghurt
Yoghurt is living, so can naturally be used to impart its life to preserve other things. Or maybe it’s the salt doing that? I came across this recipe and tried it because we have so much yoghurt sometimes. It’s the opposite of the chilli stems making yoghurt: this is the yoghurt preserving the chillies. — Sharon Flynn, author of Ferment for Good
Servings
4
Ingredients
- 1 bunch of long, plump chillies
- yoghurt (enough to cover the chillies)
- oil, for deep-frying
Directions
- Slice the chillies carefully, keeping them intact at the top and the tail. Pop them into a shallow dish and cover with the yoghurt, then a towel.
- Leave on your bench for about 5 days, then pop into your dehydrator on 41 degrees C (106 degrees F).
- (If you don’t have a dehydrator, dry in the oven overnight at the lowest possible temperature — below 50 degrees C (122 degrees F).
- Dehydrate the chillies, with the yoghurt still on them, until dry, then keep in an airtight container.
- (The real way would be to set them out in the sun, but the sun can be unpredictable.)
- Deep-fry before serving.
- Recipe adapted from Ferment for Good by Sharon Flynn (Hardie Grant, 2017)