Recipe : Green Chili Pickle

Ingredients :

• Crushed yellow mustard seeds – 4 tbsp

• Freshly ground cumin seeds – 4 tbsp

• Garlic cloves, crushed – 50 gm

• Small garlic cloves peeled but left whole – 20 gm

• Ground turmeric – ¼ cup

• White vinegar – 2/3 cup

• Granulated sugar – 1/3 cup

• Salt – 2 tsp

• Mustard oil – 2/3 cup

• Small fresh green chilies, halved – 450 gm

Method :

• Mix the mustard and cumin seeds, the turmeric, crushed garlic, vinegar, salt and sugar together in a sterilized glass bowl.

• Cover with a cloth and leave to rest for 24 hours. This enables the spices to infuse and the sugar and salt to melt.

• Heat the mustard oil in a frying pan and gently fry the spice mixture for about 5 minutes (keep a window open while cooking with mustard oil as it is pungent and the smoke may irritate the eyes).

• Add the garlic cloves and fry for a further 5 minutes.

• Add the chilies and cook gently until tender but still green in color. This will take about 30 minutes on low heat.

• Cool thoroughly, then pour into sterilized bottles, ensuring the oil is evenly distributed if you are using more than one bottle.

• Leave to rest for a week before serving.