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

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.

Sides

Hot and sweet shallot pickle with mustard seeds

Serve this hot and sweet pickle alongside a spicy curry

Added on August 28, 2014

Give our hot and sweet pickled shallot recipe a try, great for a bit of naan dipping alongside your curry

Serves 4

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.

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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.

'This hot and sweet shallot pickle with mustard seeds recipe makes a sticky, chilli relish that's great served with curries or as a starter with poppadoms or naan bread'