This wonderful pickle is best left for 24 hours before being eaten – if you can resist it. It’ll keep well for over a week in the fridge.
Put the cucumbers, carrot, onion and chilli into a dish and sprinkle with salt. Leave to marinate for a couple of hours. Rinse well and dry with kitchen paper.
Using a pestle and mortar or blender, grind the garlic, shallots, dried chillies, ginger and nuts to a paste.
Heat the oil in a pan and fry the mustard seeds for a few seconds. Add the ground ingredients and the turmeric and cook for about 4 minutes. Pop in the dried prawns and cook for 2 minutes, then add the sugar and vinegar.
Cook gently until the mixture becomes quite thick. Adjust the seasoning if necessary. Add the marinated vegetables and toss like a salad. Remove from the heat and allow to cool before spooning into warm clean jars.
© 1994 Keith Floyd estate. All rights reserved.