JamieOliver.com

south indian pumpkin pickle

dressings / sauces | serves makes 1 litre
1, Sterilise a 1-litre pickling jar. Wash the jar and lid (removing the rubber seal) in warm, soapy water, rinse, then place in the oven and heat at 100C/gas ¼ for about 30 minutes. Immerse the rubber seal in a pan of boiling water and simmer for about 10 minutes before turning the heat off and allowing to cool.
2, Heat the oil in a saucepan that’s big enough to hold all the ingredients. When it’s smoking hot, add the mustard and fenugreek seeds – they should start to pop right away. Stir in the onion, garlic and ginger, turn the heat down and cook slowly, stirring, till the mixture is dark brown and smells fantastic. Add the spices, stir-fry for a minute or so, then add the tomatoes. Bring to the boil and simmer gently for a few minutes.
3, Add the lime zest. Pour the lime juice into a measuring jug and top up to 500ml with cider vinegar. Pour into the pan, add the chillies and pumpkin, and bring back to the boil.
4, Pat the seal of the jar dry with kitchen paper, fit it back onto the lids and have the jar standing by. When the pumpkin is just cooked, lift it out with a slotted spoon into a clean mixing bowl and set aside. Add the salt and sugar to the pan, and continue cooking till the liquid is reduced and thick. Fold the pumpkin back into the mix, making sure it’s nice and hot before turning the heat off. Spoon the pumpkin pickle into the sterilised jar while everything’s still hot. Wipe the rimof the jar and seal it. Leave to cool, and it will be ready to eat in a few weeks’ time.



Recipe by Pete Begg, photograph Myles New

• from Jamie Magazine issue 6