This is a wonderful spicy pickle recipe given to me by a friend, and it's too good not to share! I learnt the hard way about ignoring the glove warning – I had numb fingertips for a day or so afterwards. If you prefer a more chutney-type consistency, add a little cornflour and water. A very good recipe for the barbecue season. Enjoy!
- 1½ tbsp black mustard seeds
- 375 ml (1½ cups) malt vinegar
- ¾ cup root ginger, chopped
- 20 garlic cloves
- 310 ml (1¼ cup) olive oil
- 1½ tbsp turmeric
- ⅓ cup ground cumin
- 1 tbsp chilli powder
- 20 fresh green chillies, remove seeds and cut lengthways (handle with gloves on!)
- 2 kg tomatoes, chopped
- 22 g (1 cup) sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: overnight
Makes 3 jars
Place mustard seeds in vinegar and cover with tea towel. Soak overnight. Remove mustard seeds from the vinegar. Grind in mortar and pestle. Add root ginger and garlic to the mustard purée.
Heat oil and fry turmeric, cumin and chilli powder. Add chilli, tomato, sugar and mustard purée. Bring to the boil. Reduce heat and cook gently until it forms a pulp (oil should float on top after about 1 hour).
Allow to cool and transfer into sterilised jars.