Chalta achar

Step 1: Prepare the jar: wash jar and lid in hot soapy water, rinse well, then stand the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes and let them dry upside down). Let it cool completely; jar, lid, bowls and spoons must be bone dry, because a single drop of water is the usual reason a pickle goes mouldy.

Step 2: Cut off the hard top and base of the 1 elephant apple (chalta). Separate the thick outer petals and discard the hard centre and any tough tips. Cut the petals into 2 cm pieces and wash them.

Step 3: Bring 4 ¼ cups water to the boil with 1 ½ tsp salt and ½ tsp ground turmeric. Add the chalta and boil on a medium heat until a piece can be squashed with a spoon, 12–15 minutes.

Step 4: Drain. Lay the pieces on a board and hit each one a few times with a pestle or rolling pin to break the fibres, without mashing to a pulp.

Step 5: Heat 3 tbsp mustard oil in a heavy pan over a medium-high heat until it smokes lightly, then lower to medium. Add 1 tsp black mustard seeds and 3 dried red chillies and stir until the seeds pop.

Step 6: Add the chalta and 1 tsp red chilli powder and stir-fry for 3 minutes.

Step 7: Add 7 oz jaggery and ¾ cup water, and cook on a medium-low heat, stirring often, for 10–12 minutes, until the syrup is thick and glossy and coats a spoon.

Step 8: Turn off the heat and stir in 1 tsp ground yellow mustard. Taste and balance with a pinch more salt or jaggery.

Step 9: Cool, then spoon into the dry jar. Keep in the fridge for up to 1 month, with a clean dry spoon. Throw it away if you see mould, it fizzes or it smells sour and boozy.