Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Garlic Achar

 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database
Author 
 Message
tahir



Joined: 28 Oct 2004
Posts: 45672
Location: Essex
PostPosted: Sat May 23, 09 8:50 am    Post subject: Garlic Achar Reply with quote
    



Ingredients


  • Salt (don't be tight with it, this is what stops the garlic going rancid)

  • Chilli powder

  • Onion seed (Kaloonji)

  • Fenugreek seed (Methi)

  • Fennel Seed

  • Whole Cumin

  • Lots of vegetable oil




Recipe


  1. You'll have to mess around with quantities yourself cos my mum don't do quantities!

  2. Give everything a good shake put the lid on and leave for a day or two, this allows the salt and chilli to impregnate the garlic, if you're like me you'll give the jar a shake every time you walk past it. Then add your oil, mum uses Olive Oil, enough to completely cover the contents.

  3. Turn/shake every couple of days, it will be ready in 4 to 12 weeks depending on how warm it is etc, but generally when the garlic's looking translucent(ish) it's ready

  4. If it gets any signs of mould chuck it, but otherwise it should last for ages.

  5. The best time to do any oil based pickling is summer, because the heat keeps the oil nice & runny.




Comments

The oil used traditionally for these kind of pickles is Mustard Seed, you'll find this on the shelf in your local Asian store, but please don't use it, if you read the label somewhere in the fine print will be a warning saying "For External Use Only" there have been numerous health scares on Mustard seed oil in recent years so use anything but.

Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright � 2004 marsjupiter.com