Toast the mustard, cumin and fenugreek seeds in a pan over a medium heat until the mustard seeds start to pop. Remove from the heat

Then heat the oil in a pan over a medium heat and cook the garlic and ginger for 2 minutes

Add the chopped chillies and sauté for about 5 minutes to soften the chillies

Add the salt, sugar, toasted seeds and the vinegar

Bring to the boil and simmer gently for about 2 hours until the oil separates from the mixture

Remove the mixture from the heat and place into clean, hot, sterile jars

Seal with a lid