Heat the oil in a large non-stick frying pan. Add the fenugreek seeds, cook until lightly browned, then add the garlic and stir fry for 5 minutes. Stir in the chilli powder, turmeric and a little salt, then pour in the vinegar. Cook over a low heat until most of the liquid has evaporated and the garlic is tender and well cooked.

Leave the mixture to cool then transfer it to a screw top jar. The pickle will keep in the fridge for up to two weeks.

This goes great on pappadams, samosas or just on toast.