Prep 10 mins
Cook 0 mins
If you’ve grown your own green garlic, harvest when green leaves are like spring onions, tender, and garlic pods are not very big. If you don’t have green garlic, use fresh garlic and garlic chives. Time estimate doesn't include all the window sill-sitting. ;o) (Start relatively early in the day.) Sorry for the ambiguous directions, but I didn't author this recipe.
- 150 g green garlic cloves
- 50 g garlic greens or 50 g garlic chives
- 50 g green chilies (less if you want it mild)
- 20 g amchur (dried, green mango powder. You can also use pomegranate powder.)
- 25 g salt (to taste)
- 2 tablespoons mustard oil
- Peel and wash garlic cloves.
- Clean and wash garlic greens/chive.
- Destalk and wash green chillies.
- Place garlic, chillies and chives in the sun, on a towel for a few hours, to dry out the water completely. Any leftover water will make the pickle go ‘off’ very quickly.
- Place garlic, chillies and greens together in a food processor and let ‘er rip. They should not be too fine and retain a rough texture.
- Add salt, oil and amchur powder. Mix well and spread out on a plate. Leave out on a sunny window sill for a few hours.
- Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band.
- Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid.
- This pickle will last for more than one year.