Ingredients
20 - 30 Chillies
3 Tablespoons of Mustard Seeds
2 Teaspoons of Tumeric Powder
2 Tablespoons to Fenugreek Seeds or Leaves
50ml White Wine Vinegar
25ml Chilli / Mustard Oil
2 Limes
Salt
Method
1. Chop the Chilies up into bite sized pieces around an inch long and place in a mixing bowl
2. Add the white wine vinegar and add some salt and mix together
3. Leave the chilli mix for at least 2 hours
4. In the meantime roast the Mustard seeds and Fenugreek in a frying pan dry for 2-3 minutes
5. Transfer your roasted seeds into a pestle and mortar and grind to a fine powder
6. Now add the oil, Tumeric, juice of 2 limes and your mix powder into a saucepan and mix together for around 3-4 minutes, add more oil or lemon juice if required.
7. If your chillies have been in the white wine vinegar mix for at least 2 hours then add this to the pan and mix together
8. Cut your limes into chucks and add to the mix and mix together
9. Transfer the contents back into your mixing bowl
9. Let it cool then add to glass jars
Enjoy!
