Gar­lic and red chilli chut­ney

Food and Travel (UK) - - Contens -

MAKES 4-6TBSP

1 whole gar­lic bulb, peeled and very finely chopped or crushed 2-3tsp lemon juice

3tsp chilli pow­der (prefer­ably Kash­miri chilli pow­der)

½tsp salt

3-4tbsp mus­tard seed oil

Place all the in­gre­di­ents in a blender with half the oil and blitz. Add the re­main­ing oil and con­tinue to blend un­til smooth.

Pre­served le­mons, pep­per­corns with ginger and gar­lic

6-7 un­waxed le­mons, each cut into 6 wedges

8-10 gar­lic cloves

60g ginger, peeled and cut into long slith­ers

30g whole stem-fresh pep­per­corns, avail­able to buy at Asian su­per­mar­kets or on­line at thai-food-on­line.co.uk

1tsp ground turmeric

3tsp chilli pow­der (op­tional) 200g sea salt flakes

2tsp soft brown sugar

ster­ilised jar

Place the le­mons, gar­lic, ginger and pep­per­corns in a large bowl and cover with the turmeric, chilli pow­der (if us­ing) salt and sugar.

Us­ing your hands, rub in the spices, mak­ing sure ev­ery­thing is coated. Trans­fer the mix­ture to a ster­ilised jar with a tight-fit­ting lid.

Place the jar in di­rect sun­light for 6-8 days, mak­ing sure to shake vig­or­ously ev­ery other day. Re­frig­er­ate for 4-6 weeks.

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