Several experiences have culminated in this pickle, which I originally created to accompany some torched kingfish. As a vegetarian condiment, try using it to top one of the pulse recipes in chapter 2 — or a salad made of Paneer and chickpeas, tossed with the dressing from the Bhutanese red rice salad. It’s very important to use a pure, unadulterated green tea here, one that is infused with pure jasmine flowers, with no ch