Green Garlic Pickle

हरे लहसुन और हरी मिर्च का अचार

Green garlic pickle is a flavorful, tangy and spicy pickle that is prepared with raw garlic and spicy green chilli. This is a yummiest and perfect way to take green garlic. This pickle needs less oil in comparison of other pickles. It is very easy and simple recipe to make.

You can find green garlic easily in winter season. This green and raw garlic is full of nutritions. This pickle is prepared by preserving green garlic and green chilli in mustard oil and spices. To keep it last long, add salt in good amount as it work as preservative. If done properly then this achar stays easily for minimum a year or till it lasts.

This lip-smacking achar goes well with almost anything. You can serve it with any type of paratha or roti, dal and rice as a side dish. Here we have got a very simple and delicious pickle recipe.

Ingredients:

200 gm. Green garlic

100 gm. Green chilli

4 tbsp. fennel seeds

2 tbsp. rai

2 tbsp. turmeric powder

1 tbsp. kalonji seeds

1 tbsp. red chilli powder

1 tbsp. salt

A small pinch heeng

2 tbsp. white vinegar

¼ cup mustard oil

Instructions:

Wash the green garlic and green chilies properly. Wipe them using a cotton cloth. Dry them for 2-3 hours on kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them.

Cut green part and bulb of all garlic into small pieces.

Remove stalk and seeds of green chilli. Cut into small pieces.

Grind mustard seeds and 2 tbsp. fennel seeds in a blender to make a coarse powder. Add into chopped garlic.

Add remaining 2 tbsp. whole fennel seeds, all spices, vinegar and mustard oil.

Mix properly so that the mustard oil and spices coats all garlic and chilli pieces.

Keep in sunlight for 5-6 days. Mix it occasionally, around once a day.

The pickle is now ready to use. Fill the pickle in clean glass jars.

Tips:

• You can ginger also in this pickle.

• Store in a glass or ceramic jar. Avoid plastic containers.

• Container should be moisture free and clean. You can keep under the sun for an hour.

• You can add methi seeds (Fenugreek seeds).

• Always use clean and moisture free spoon.

• You can keep this in refrigerator.

Try other pickle recipes:

Comments

Kuttu ki Dahi ki Pakodi

Kuttu ki dahi ki pakodi is a very delicious and yummy recipe for vrat and fasts. To make this recipe, kuttu ki pakodi is made with kuttu flour and boiled potato then soaked in curd. This recipe is not only nutritious but mouthwatering too. This is an easy preparation and can be made in short time. Kuttu flour is also known as buckwheat flour. This is consumed mainly in Hindu fasting days like Navratri, Janmashtami and Shivratri. This is extremely high in protein, fiber and good for heart patients. You can also make different recipes with Kuttu flour like poori, tikki, pakode, vada and bonda. Kuttu ki pakodi are deep fried fritters that is made with crumbled boiled potato and kuttu flour. Then these pakodis are dipped in curd. In this fasting recipe, sendha namak is used instead of regular salt which is also known as rock salt. The addition of black pepper powder and green chilli gives it a hot and spicy flavor. It is so yummy and delicious that you can make any time even without f...

Aam Papad Recipe | How to make aam papad

Aam Papad (आम पापड़) is a sun dried ‘khatta meetha’ papad made from fresh mango pulp. These small bites of mangoes are served as confectionery. Mango season is here and I am thinking what to do with them. So I have tried this recipe. This mango papad recipes is easy and simple. It requires only two ingredients mango pulp and sugar. To make mango papad, mango pulp is cooked in a pan along with sugar. Then it is dried under sun light. It takes 1 or 2 days to dry. It can be dried in fan or in oven. These aam papad have the goodness and health benefits of mango. Mango is a low-calorie fruit that is high in fibre, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Dried mangoes have good fibre levels so dried mango may be a convenient alternative to fresh mango. Mango fruits are seasonal so you can preserve them in this way. These tangy mango papad are enjoyed by everyone either adults or kids. Ingredients: ...

Murmura Bonda | Murmura vada

Murmura vada | Murmura Pakoda Recipe मुरमुरे से बनाएं कुरकुरे और स्वादिष्ट पकौड़े Murmura vada is a crispy and delectable deep fried snack that is prepared using murmura. These vadas are crispy from outside and soft from inside. It is prepared using murmura (puffed rice), sooji and besan (gramflour). These crispy, crunchy and spicy fritters will be everyone’s favorite snacks. This is a vegan and easy to make recipe. To make mumura vada, murmuras are soaked and slightly mashed using your fingers. Onion and basic spices are added in this mixture. Then this mixture is shaped to round vadas and deep fried. You may add cumin seeds, fennel seeds or coriander seeds. You can skip onion if you are making no onion snacks. You may add green chilli, coriander leaves or mint leaves. Murmura vada are enjoyed with chutneys or sauces along with a hot cup of tea. It can be prepared for breakfast or evening snack. Course: Snacks Cuisine: Indian Prep. Time: ...

Gulab Jamun From Milk Powder

Gulab Jamun is a popular classic Indian sweet. Jamuns are a pure delight for everyone. Traditionally these are made with Khoya but today I am making these from milk powder. Believe me they will be soft and delicious. Ingredients: Sugar Syrup For: 1 Cup Sugar 3 Green Cardamom 1 ½ Cup Water 1-2 Drops of Lemon Juice For Gulab Jamun: 1 Cup Milk Powder 3 teaspoon Maida A Small Pinch Baking Soda 1 tablespoon Ghee 2-3 tablespoon Milk Oil or ghee for deep frying Instructions: At First we make sugar syrup. Take sugar, cardamom, water and lemon juice in a pan. Heat it over medium flame. Gently bring to boil and stir. Cook the sugar syrup till it reaches half string consistency. Switch off the flame. Mix milk powder, maida, baking soda in a mixing bowl. Add 1 tablespoon ghee and mix well. Sprinkle milk and gently mix. Mixture should be soft. Do not over mix or knead the mixture. Grease your palm with oil and make round shaped small balls. Do not make large sized balls ...

Lobia Dip Recipe

Lobia Dip Recipe "Move over hummus! Discover the rich, nutty flavors of our Zesty Lobia Dip . Lobia dip (Black-Eyed Pea dip) ( लोबिआ डिप ) is the underrated, protein-packed cousin of hummus that deserves a spot in your snack rotation. Often called "Texas Caviar" in its chunky form, this creamy version transforms the humble black-eyed pea into a silky, savory spread that’s both earthy and bright. Unlike chickpeas, which have a fairly neutral profile, lobia (black-eyed peas) offers a distinctively nutty, slightly smoky depth. When whipped, it creates a texture that is dense yet fluffy. If you’re looking to go beyond the basics, lobia dip is truly a "fusion" powerhouse. It sits at the intersection of Southern American soul food, Indian home cooking, and Middle Eastern mezze culture. Why it’s the "Modern" Choice? In a world of hummus fatigue, lobia dip stands out because it’s: Lectin-Light: Some find black-eyed peas easier to digest than other legumes...

Restro Recipe

Search This Blog

Lobia Dip Recipe