Garlic and Chilli Pickle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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