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A close up picture of our chilli vinegar with fresh green and red chillies, garlic cloves and fresh basil inside the bottle
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5 from 34 votes

Chilli Vinegar

How to make chilli vinegar the perfect condiment to many dishes.
A quick and easy recipe with no cooking involved, garlic cloves, red & green chillies and basil leaves, with malt vinegar is ready to use in an instant!
Well known in the UK for being served in London with pie mash and liquor or sprinkled over fish and chips!
Chilli vinegar can also be used in homemade sauces, marinades, and chutneys, salad dressings or splash into your casseroles, stews or curries for some extra depth.
Prep Time5 mins
Total Time5 mins
Course: Condiment, Side Dish
Cuisine: British, London, UK
Keyword: chili vinegar, Condiment, flavored vinegar, low fat dressing, Salad Dressing
Yield: 50 People as a condiment
Calories: 3kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Vinegar and oil bottles

Materials

  • 3 cloves Garlic peeled, kept whole
  • 2 Red Chillies chopped
  • 2 Green Chillies chopped
  • 4 Fresh Basil Leaves whole
  • 300 ml Malt Vinegar Brown vinegar

Instructions

  • Chop red & green chillies, keeping seeds intact.
    Chopping a green chilli with a knife by hand on a wooden board
  • Cut 4 whole fresh basil leaves.
    Chopping fresh basil with a knife by hand on a wooden board
  • Peel whole cloves of garlic.
    Fresh garlic cloves and basil leaves on a wooden board
  • Place the chillies, garlic and basil leaves in a sterilised bottle. (see notes for how to sterilise)
    A clear glass bottle with chopped green chillies, red chillies, three garlic cloves and fresh basil inside
  • Use a funnel to pour out the vinegar all the way to the top.
    A clear glass bottle being filled with vinegar bottle with chopped green chillies, red chillies, three garlic cloves and fresh basil inside
  • Give the bottle a little shake, it is ready to use straight away, the flavours will get stronger every day!
    A bottle of chilli vinegar filled up with chopped green chillies, red chillies, three garlic cloves and fresh basil inside
  • Between uses store in the fridge.
    If not finished within 2 weeks, it is best to strain the vinegar through a sieve to remove the chillies, garlic and basil before they taint.
    You will still have the delicious chilli vinegar flavouring and it will be ok to use for about 4 months.
    Chilli vinegar filled up with chopped green chillies, red chillies, three garlic cloves and fresh basil inside

Video

Notes

To sterilise a bottle, clean the bottle and lid. Fill a large pot with boiling water enough to cover the bottle and allow 15 minutes for the bottle to sterilise.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg