Hot and Sweet Shallot Pickle with Mustard Seeds


This is a sticky chilli hot relish which can also be served with poppadoms or naan breads. Pleasingly crunchy, it can also be used in sandwiches and on top of jacket potatoes.

bar Hot and Sweet Shallot Pickle with Mustard Seeds

Picture by Werner Van Peppen

Serves 4

4 tbsp sunflower oil
1/2 tsp brown or black mustard seeds
10-12 shallots, topped and tailed and cut into quarters
1/2 tsp turmeric
1 tsp salt
1/2 tsp chilli powder
juice of half a lemon
2 tbsp demerara or brown muscavado sugar


Heat the oil in heavy based saucepan. Add a few mustard seeds to the oil. If they begin to sizzle, the oil is ready. Tip in the remaining mustard seeds and mix for 30 seconds. Make sure they do not burn.

Add the shallots and saute for 3-4 minutes. Add the rest of the ingredients and mix well. Cook for 10 minutes on a medium heat.
Once cooled, place into a non-metallic, airtight jar. Serve as a relish.


(c) 2012