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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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.
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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