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.