450g minced, tart, star fruit combined with 2 Tbl cayenne pepper
1 tsp turmeric
½ tsp fenugreek
¼ cup white vinegar
¾ tsp ground ginger
1 tsp black mustard seeds
150 ml light vegetable oil
Mix spices together in a small bowl with sufficient white vinegar to form a paste.
Heat oil in a small saucepan. Add mustard seeds (keep a lid handy in case of spattering). Stir in the spice paste, followed by the fruit pulp.
Reduce heat and simmer for about 10 minutes, stirring constantly or until pickle is reduced to a thick pulp.
Pour into a hot, sterilised jar and seal.
DATE: November 1996
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