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

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