Cranberry-Shallot relish with mustard oil and kalonji Recipe plum

Using a food processor, finely chop the rinsed cranberries and leave them to macerate with the brown sugar in a bowl.

Finely chop half a cup of shallots.

Depending on your tolerance for heat, seed and remove the white veins from the green chilies before finely chopping them.

Heat 2 tsbp mustard oil in a small heavy skillet over medium high heat until it begins to smoke.

Turn off the flame, let the oil cool down for a minute, and then turn the burner back on.

Add the mustard, cumin and kalonji seeds.

Shake gently over medium high heat until the mustard seeds turn light grey and begin popping.

Immediately add the chopped shallots and green chilies.

Sprinkle with a pinch of salt (scant 1/4 tsp).

Cook, stirring frequently, until the shallots are transparent but not yet starting to brown.

Mix the shallots and spices in with the cranberries.

When first mixed, depending on how hot your chillies were, this might taste a bit jarring but press on!

Put the relish in a covered container and leave it in the fridge overnight.

By the next day everything will have mellowed beautifully.