This combination isn’t traditional, but it is really good.
To make the pickle, pour the vinegar into a small saucepan set over a high heat. Add the mustard seeds, sugar, salt, cinnamon and cloves and bring to a gentle boil. Reduce the heat and simmer for 3–5 minutes. Remove from the heat and leave to cool completely. When cool, pour over the beets, green chiles, and onion in a bowl . Transfer to a clean airtight jar and let it pickle for about 30 minutes before using. It will keep for up to a week in the fridge.
If you find it a bit too thick, add a tablespoon or two of water, and stir for a couple of minutes to loosen it up, until you get the consistency you like. When the rice is cooked, remove from the heat and cover to keep warm.To cook the eggs, fill a medium-sized saucepan with water, and place over medium-high heat until it gets to a gentle rolling boil. Set a timer for 6½ minutes, then gently lower the eggs into the water using a slotted spoon.
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