Ingredients

courgette washed, cut lengthways and sliced

small yellow pepper seeds removed and cut into small squares (thumbnail size)

small red pepper seeds removed and cut into small squares (thumbnail size)

white onion peeled and sliced thinly

cherry tomatoes chopped into quarters

½ teaspoon

organic chilli powder

½ teaspoon

organic turmeric

1 teaspoon

Steenbergs organic tandoori powder

2 teaspoons

Steenbergs traditional salt

2 teaspoons

Steenbergs organic yellow mustard powder

100ml

organic cider vinegar

200 ml

water

2 tablespoons

soft brown sugar

1 tablespoon

cornflour

organic bay leaf per jar

Method

Start by heating four washed ½ lb jam jars in the oven for ten minutes to sterilise
Sterilise 4 lids in a pan of boiling water for ten minutes
Cover the vegetables with the salt and leave to one side for about an hour
When the vegetables have stood for an hour you are ready to begin
Add all the ingredients to a large pan except the cornflour
Cook on high for about 15 minutes
Mix the cornflour with a tablespoon of cold water and pour into the pan of pickle stirring quickly so the mixture does not turn lumpy
Cook for a further 15 minutes on a medium heat till everything is evenly distributed
Spoon into the hot prepared jars and lid immediately, be careful as everything is very hot
Label the jars so you don’t forget what you’ve made and put in a cool dry place for about a month to mature
Tandoori pickle is great with lamb and other meats like ham or pork, as a cheeseboard accompaniment or just eaten with warm poppadoms as a snack