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Mother-in-law pickle

Hot mango and vegetable pickle

Its name is a joke about its sharp tongue: mother-in-law is a crunchy, vinegary, blazing-hot pickle of carrot, cucumber, christophene, green mango and scotch bonnet, made in south Trinidad and passed round at limes, weddings and Sunday lunch. It cuts through rich curries and fried food beautifully. The common mistake is chopping the vegetables in big chunks, which stay raw and never take on the brine; aim for small, even dice. Wear gloves for the peppers. Chef's tip: let it sit for a full day before eating; the heat spreads and the vinegar softens the edges of the vegetables.

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