| http://www.w3.org/ns/prov#value | - These are first slit and salted and pressed for days under a very heavy weight, then stuffed with a combination of spices including hing and turmeric and chilis and mustard seeds, then submerged in hot oil made fragrant with further spices.Give it a year or so in the jar (my current stash is from 2000) and the pickle that you end up with is unbeatable with chicken or prawn or fish curry, or most a
|
