1 tsp. black mustard seeds
1 tbsp. ghee
¼ cup grated fresh ginger
1 cup of peeled and finely sliced pears
¼ cup currants
Heat the ghee in a saucepan add your mustard seeds and fry until they pop. Then stir in ginger, pears and currants. Stir gently over medium heat for approximately 10-15 minutes then place in a sterilized jar. This will last 1-2 weeks in the fridge.