RHUBARB AND GINGER PICKLE. 04/03/13
INGREDIENTS METHOD

Makes 1 small jar

 

Flavourless oil
1 tsp black mustard seeds
½ tsp fenugreek seeds, ground
75g/3oz ginger, peeled and finely chopped
2 green chillies, deseeded and finely chopped
300g/10½oz rhubarb, cut into 3cm lengths
5 tbsp brown sugar

In a large frying pan, heat the oil over a medium heat and add the mustard seeds and fenugreek seeds. When they begin to crackle, add the ginger and chillies and cook for three minutes before adding the rhubarb, the sugar and a good pinch of salt. Leave to cook for five minutes, stirring occasionally.

 

Take off the heat and check the seasoning; add more sugar or salt if it needs it – it should be sweet and tangy. Place in a jar or serve immediately in a bowl with your curry.

MANGO CHUTNEY.
09/01/14
BRITISH KIMCHI.
09/01/14
TURKISH-STYLE FERMENTED TURNIPS.
09/01/14
APRICOT JAM.
26/07/13
HOME-CURED BACON.
12/07/13
BLOOD ORANGE CURD.
18/03/13
RHUBARB AND GINGER PICKLE. 04/03/13
INGREDIENTS

Makes 1 small jar

 

Flavourless oil
1 tsp black mustard seeds
½ tsp fenugreek seeds, ground
75g/3oz ginger, peeled and finely chopped
2 green chillies, deseeded and finely chopped
300g/10½oz rhubarb, cut into 3cm lengths
5 tbsp brown sugar

METHOD

In a large frying pan, heat the oil over a medium heat and add the mustard seeds and fenugreek seeds. When they begin to crackle, add the ginger and chillies and cook for three minutes before adding the rhubarb, the sugar and a good pinch of salt. Leave to cook for five minutes, stirring occasionally.

 

Take off the heat and check the seasoning; add more sugar or salt if it needs it – it should be sweet and tangy. Place in a jar or serve immediately in a bowl with your curry.

MORE SPICE MIX & SAUCES
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MANGO CHUTNEY. 09/01/14
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BRITISH KIMCHI. 09/01/14
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TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more