Here's a recipe for garlic pickle that I made recently to use up last years garlic as I recently harvested this years. But before that I want to say WHEW my kids all came home this morning. For their first nights away from home we sure picked the wrong one! The area Anoushka was in was subjected to heavy rain and massive electrical storm that lasted for ages and we didn't sleep as our area was battered by extreme winds and heavy rain, while hoping that they were all alright in their tin hut. It snowed a wee bit higher than they were too, so they were all cold! Right, now to garlic pickle:
1 cup peeled garlic cloves
1/4 cup lemon juice
2Tbsp coriander seeds
2Tbsp fenugreek seeds
1Tbsp cumin seeds
3Tbsp chilli powder
1 1/2 tsp salt
1 tsp tumeric
1/2 cup mustard oil
dry roast and grind the seeds. heat oil in a pan and saute for a while. add ground seeds to oil and garlic and fr for a bit longer. Add other ingredients and cook until it thickens slightly the bottle in sterilised jars.
I tripled the recipe and didn't put as much chilli in as the recipe says because the kids like it less spicy. A word of warning though, it took me three hours to peel the garlic!
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