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Tandoori masala mediterranean pickle

Tandoori Masala Mediterranean pickle


What to do

  1. Start by heating four washed ½ lb jam jars in the oven for ten minutes to sterilise
  2. Sterilise 4 lids in a pan of boiling water for ten minutes
  3. Cover the vegetables with the salt and leave to one side for about an hour
  4. When the vegetables have stood for an hour you are ready to begin
  5. Add all the ingredients to a large pan except the cornflour
  6. Cook on high for about 15 minutes
  7. 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
  8. Cook for a further 15 minutes on a medium heat till everything is evenly distributed
  9. Spoon into the hot prepared jars and lid immediately, be careful as everything is very hot
  10. 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
  11. Tandoori pickle is great with lamb and other meats like ham or pork, as a cheeseboard accompliment or just eaten with warm poppadoms as a snack


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