An Indian-style hot chili pickle. 'Nuff said
800g mixed chilies as hot or as mild as you like: red and green cayennes or Apaches, or a single colour - Santa Fe Grandes work well here
2 tablespoons of sea salt, ground in a pestle-and-mortar
350ml sunflower or mustard oil, plus a little extra
80ml lemon juice
5 cloves garlic
2 tbsp yellow mustard seeds
1tbsp whole fenugreek seeds
1 heaped tbsp whole cumin seeds
1 level tbsp nigella
Slice the chilis into fine rings or to preference. Tip into a colander and sprinkle with the salt, mixing well. Leave in the colander over a bowl, covered, to drain overnight
Heat the oil until hot but not smoking
Meanwhile, puree the garlic and grind the mustard seeds
When the oil is hot, tip in the fenugreek and nigella and stir for about 20 seconds until the fenugreek takes on a deep golden colour
Add the chilis, garlic, lemon juice, cumin, turmeric, ground mustard and any drained liquid and cook gently for around 20 minutes, or until the chilis are soft
Fill as many sterilised jars as required (small ones are better) and seal. If required, top the jars up with additional hot oil until just below the rim
Traditionally, the jars should then be placed into sunlight for three days, or longer if cloudy, turning occasionally. The gentle warmth from the sun is said to help spices like the fenugreek, mustard seeds and turmeric release their essential oils and help the infusion process, producing a better-balanced pickle.