• 1 small carrot
• 50 g (1¾ oz) green papaya
• 50 g (1¾ oz) Indian green chillies, with stalks
• 100 g (3½ oz) Bombay onions, or 1 red onion, roughly chopped
• 50 g (1¾ oz) baby green beans
• 3 garlic cloves, sliced
• 2 tablespoons brown mustard seeds
• 1 teaspoon salt
• 350 ml (12 fl oz) malt vinegar

Peel the carrot and papaya, then cut them into thin batons, 3 cm (1¼ inches) long and about 5 mm (¼ inch) thick. Place in a bowl.

Using a sharp knife, cut the chillies in half lengthways, keeping them connected by the stalk. Add to the carrot mixture with the onion, beans and garlic and mix to combine. Divide the mixture evenly between two sterilised jars.

Place the mustard seeds, salt and vinegar in a small saucepan, bring to the boil, then pour over the vegetable mixture, ensuring there is just enough liquid to cover them.

Seal and leave to cool, then store in the fridge for 2 weeks before using. The pickles will keep getting tastier and hotter, and will keep in the fridge for up to 2 months.