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
- 1 bunch of long, plump chillies
- Yoghurt (enough to cover the chillies)
- Oil, for deep-frying
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)