Adding pungent mustard to hot chillies doesn’t sound as though it should work, but the combination is sublime. A couple of days’ fermenting with some lemon juice and salt really rounds the edges off the chillies and creates a champion worthy of a daily spot on the kitchen table. I like to eat this with soft-boiled eggs first thing in the morning.
Ingredients
- 4 teaspoons yellow mustard seeds
- 80 g green finger chillies
- 2 level teaspoons salt
- ½ teaspoon ground turmeric
- 4 tablespoons rapeseed oil
- 2 tablespoons lemon juice
How to Make It
- Crush the mustard seeds with a pestle and mortar until most of the seeds have split in half, then place in a non-reactive bowl (like glass or ceramic). Halve the green chillies and cut into 5 cm pieces, then place in the bowl and add the rest of the ingredients. Mix well and keep out on the counter, covered with a clean tea towel, for two days, stirring once or twice a day, then transfer to a sterilized jar.
- This pickle will keep in the fridge for up to a month. It’s delicious with everything, but especially dal, chapattis, eggs, vegetable subjis and also in ham sandwiches.
