Sandi (From CA)'s Note:
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.
My Private Note
jar of ...
Units: US | Metric
- 1Peel and wash garlic cloves.
- 2Clean and wash garlic greens/chive.
- 3Destalk and wash green chillies.
- 4Place 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.
- 5Place garlic, chillies and greens together in a food processor and let ‘er rip. They should not be too fine and retain a rough texture.
- 6Add salt, oil and amchur powder. Mix well and spread out on a plate. Leave out on a sunny window sill for a few hours.
- 7Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band.
- 8Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid.
- 9This pickle will last for more than one year.
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Nutritional Facts for Garlic and Chilli Pickle
Serving Size: 1 (103 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 267.5
- Calories from Fat 252
- Total Fat 28.1 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 9693.0 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 0.7 g
- Sugars 2.5 g
- Protein 1.0 g
The following items or measurements are not included:
green garlic cloves