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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
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Then heat the oil in a pan over a medium heat and cook the garlic and ginger for 2 minutes
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Add the chopped chillies and sauté for about 5 minutes to soften the chillies
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Add the salt, sugar, toasted seeds and the vinegar
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Bring to the boil and simmer gently for about 2 hours until the oil separates from the mixture
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Remove the mixture from the heat and place into clean, hot, sterile jars
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Seal with a lid
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