Sherry Almeida from Velsi’s Spicy Goan Pickles and Curry Sauces has sent us her ‘Fiery Mixed Chilli Pickle’ to review. Sherry’s roots are from Goa, one of the few parts of India that was never under British rule, but was under Portuguese rule for almost 500 years until 1961 with the Indian army’s annexation of Goa.

Velsi's Fiery Mixed Chilli Pickle

Goa is located in the West Indian region Konkan and it the smallest state by area in India, it is a very popular tourist destination with its amazing beaches and it makes an great winter destination. Goan cuisine is famous for its rich variety of dishes with a mixture of Portuguese and Indian styles, the Chilli was introduced to Goa by the Portuguese along with Tomatoes, Pineapples, Potatoes and Cashews.

So as you can guess this is no Branston Pickle in this jar, there is not a diced root vegetable to be seen, on the top of this pickle is a layer of red oil and below that a jar packed with chillies, the smell  from the jar is an exotic mix of ginger, garlic and chillies

This is a condiment pickle, it is very rich and hot, just a quarter of a teaspoon is enough for me on it own, my mouth is a  blaze with flavours, while the oil has made sure this has hit every part of my mouth, as it cools, the ginger starts to reappear, but no is seems I can take a another..

Ingredients: Chilli (Scotch Bonnet, Finger,  Kashmiri), Oil, Vinegar, Sugar, Salt, Garlic, Ginger, Spices.

Jar kindly provided by Velsis Kitchen

WOW this stuff is good, it is the kind of pickle that can make plain boiled rice a compete delight, lets hope Sherry can get a on-line store soon and we hope to see here at some of the chilli events this will go down a storm.

At only £2.50 fror a 110g jar, this is a real bargain..

Unfortunately Sherry’s web site is not yet fully up and running but, but you can email her at sherry@velsis-kitchen.co.uk or by phone on 01908 605312

Value (9/10)

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“One of my favourites has always been the Vindalho. And then I had it in Goa 20 odd years ago cooked by our landlady and it was a totally different experience. I got her to write down her recipe and I am copying it from a tatty Indian school book full of recipes. I will move on to other countries from now but as I said earlier I have had a Goan food fixation for 20 years. We are now selling Goan curry blends in the shop that are made in Goa and are excellent. – “Pete Seymour AKA ChilliPepperPete

Vindalho or Vindallo or Vindaloo derives from the Portuguese dish “Carne de Vinha d’ Alhos”, it is a popular Indian dish from Goa, it evolved from the original Portuguese recipe and was given the Goan treatment of adding lots more spices, it is now a popular dish in Indian restaurants around the world.

1 kg Pork Cut in 1″ cubes
6 Onions
15 Garlic cloves
2″ piece of Ginger
20 Kashmiri chillis
1 tsp Cumin
1 tsp Peppercorns
2 tsp Turmeric
4 slit Naga chillis
blend of Vinegar, Tamarind, Sugar and Salt to suit the chefs palate

Finely slice the onions, garlic and ginger and fry slowly without burning.

Grind together the kashmiri chillis, cumin, peppercorns and turmeric.

Brown the pork and add the onions etc.

Add ground spices & fry slowly for 10 minutes.

Cover with water and reduce to half and then add sugar, salt, tamarind, vinegar and naga.

Simmer for as long as possible before you give in and eat it.

The longer its cooked the better the end result. Its one of those dishes you start off in the morning and cook slowly all day.

While most of the ingredients are available in your local supermarket or Deli the Naga & Kashmiri Chillies are available from ChilliPepperPete’s on-line store
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Kashmiri Chilli

Kashmiri Chilli

This recipe comes from ChilliPepperPete, it is a traditional Goan Recipe. Goa is located along India’s west coast along the Arabian Sea and was part of Pete’s travels around India. Chicken Xacuti (pronounced Shakuti) has been described and Chicken in Coconut gravy, it uses the Kashmiri Chilli unique properties to make a wonderfully flavoured, but mild dish.

The Kashmiri Chilli is a deep red, it is often selected for its colouring properties as well as its delicious flavour, the chilli add a vibrant red colour when used to make curry pastes (In cheaper recipes food colouring is often added to obtain the same effect)

1kg Chicken
3tsp Coriander
8 Kashmiri chillis
1/2tsp Cumin
1tsp Fenugreek
5 Peppercorns
2 tsp Peanuts
1/2 block Coconut cream
2 tsp Turmeric
4 Cardomons
6 Cloves
1” Cinnamon
1 Lemon/lime

Roast the coriander, chillies, cumin, fenugreek, pepper, peanuts on a dry pan, then add then to a pestle and mortar adding the turmeric, cardomon, cloves, cinnamon and grind finely to make a masala, then add coconut cream to make a paste.

Warm some butter in an pan and add the paste and brown well, then add chicken pieces and mix well, Put in the oven until cooked and then add the juice of the lemon and serve with rice etc.

Kashmiri Chillies are available from ChilliPepperPete’s on-line store, of course if you want it hotter you can add naga or whatever chilli you have at hand but dried is best for this recipe.
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