For when you want to add a little something-something to a dish that doesn’t taste just there yet or feels flat or maybe you just want a tiny spice kick and spicy texture to enhance and complement the food then this is the pickle of instant dreams because it adds that fresh zing and unique flavour that you could have been looking for but didn’t know where to find.
It’s quick in that it’s instant and depending on the chillies you put it can vary from anything naughtily mild to demonic hot.
Doesn’t hurt that it’s full of ingredients really good for you and how they come to marry in perfect harmony to form this delicious pickle.
Chop and dice the green chillies into smaller than bite-sized pieces and remove any seeds if you want. These chillies though large in size are rather tame in taste, in fact, they’re almost sweet and so I didn’t much bother with deseeding them.
Crush the yellow and black mustard seeds till some are fine dust and some still intact.
Find a suitable bowl for mixing the pickle.
Add crushed mustard seeds to the chopped chillies
followed by salt and turmeric
In with apple cider vinegar
give everything a thorough mix
until spicily combined
This is ready to be eaten immediately. Alternatively, you can cover and keep for a day for the flavours to mingle and mellow before transferring to a clean jar. This will keep well for several weeks or you can transfer to a fridge after a few days.
(Note: the flavours will intensify with each day and the mustard seeds lend a pungent spiciness of its own which is most desirable in such pickles.)
You can add this to rice, slices of bread and anything you feel could do with a boost. I have tried mixing it with boiled pasta during days of lazy inactivity and loved every morsel of it.
Turmeric powder: 1tsp
Mustard seeds (crushed): 30g (you can use either all black or all yellow or a mixture of both)
Mustard oil: 70mls (or use olive oil if mustard oil is unavailable)
Apple cider vinegar: 60mls
Crush the mustard seeds until some are pulverized and some whole. Chop chillies into small pieces and add to a bowl.
Mix in the mustard seeds, turmeric, salt, oil, vinegar and lemon juice.
Cover and keep for a day or decant into a clean jar to be eaten immediately.
Note: The addition of vinegar increases its shelf life and this pickle can be stored for several weeks, however, you can store this in the refrigerator after a week as well.