Mowgli Green Chilli Pickle

Designed to be HOT

10 tbsp black mustard seeds
400g chopped green chilli
6 tbsp rock salt
Juice of 6 lemons
2 tbsp ground turmeric
450 ml mustard / canola oil

Grind the mustard seeds until they make a coarse powder

Put the chillies, ground mustard seeds and salt into a sterilised glass jar

Seal the jar tightly with it’s lid, shake and leave for 3 days

After 3 days add the lemon juice and ground turmeric and stir with a non-reactive spoon. Replace the lid, tightly, and leave alone again , this time for for 2 days

In a frying pan heat the oil over a medium-high heat until it starts to smoke, then remove it form the heat and leave to cool for 10 minutes. Then add the oil to the chilli mixture, replace the lid and leave for a further 5 days.

After 5 days the pickle is ready, it can be stored in the refrigerator for up to 2 months.