tahir
Joined: 28 Oct 2004
Posts: 45669
Location: Essex
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 Posted: Sat May 23, 09 8:50 am Post subject: Garlic Achar |
 
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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
- You'll have to mess around with quantities yourself cos my mum don't do quantities!
- 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.
- 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
- If it gets any signs of mould chuck it, but otherwise it should last for ages.
- 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. |
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