Hot and sweet shallot pickle with mustard seeds
Give our hot and sweet pickled shallot recipe a try, great for a bit of naan dipping alongside your curry
- Sunflower oil 4 tbsp
- Brown or black mustard seeds ½ tsp
- Shallots 10-12, topped, tailed and cut into quarters
- Turmeric ½ tsp
- Salt 1 tsp
- Chilli powder ½ tsp
- Lemon juice of half
- Demerara or muscavado sugar 2 tbsp
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Heat the oil in heavy bottomed 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 don’t burn.
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Add the shallots and sauté for 3-4 minutes. Add the rest of the ingredients and mix well. Cook for 10 minutes on a medium heat.
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Once cooled, use the shallot pickle right away or store in a non-metallic, airtight jar in the fridge for up to 4 weeks.
You will need
- Sunflower oil 4 tbsp
- Brown or black mustard seeds ½ tsp
- Shallots 10-12, topped, tailed and cut into quarters
- Turmeric ½ tsp
- Salt 1 tsp
- Chilli powder ½ tsp
- Lemon juice of half
- Demerara or muscavado sugar 2 tbsp
Method
-
Heat the oil in heavy bottomed 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 don’t burn.
-
Add the shallots and sauté for 3-4 minutes. Add the rest of the ingredients and mix well. Cook for 10 minutes on a medium heat.
-
Once cooled, use the shallot pickle right away or store in a non-metallic, airtight jar in the fridge for up to 4 weeks.
