Chilli and Garlic Pickle
Chilli and Garlic Pickle
Sushma Agarwal
This is a tasty and easy to make pickle/chutney. It is not a preserve, though you can keep it in the fridge for a couple of months. It will last longer, if you increase the amount of oil and vinegar. It is great served with papars (popadoms) or savoury crackers or Mathari Savoury Biscuits.
Makes one small jar.
Ingredients
250 gm. green chillies
100 gm. garlic
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. nigella or kalaunji seeds
1 tbsp. salt (adjust to taste)
50 ml. vegetable oil
1 tsp. mustard seeds
125 ml. malt vinegar
Instructions
Grind chilli and garlic together. Keep aside.
Dry grind cumin, nigella and fennel seeds together. Keep aside.
Heat oil in a pan, add mustard seeds.
When the seeds splutter, add the garlic-chilli mix, ground spice mix and salt. Fry on low heat for about 45 minutes, stirring from time to time. This will dry up the water from the chillies and garlic.
Turn heat off, cool completely.
Add vinegar and mix. Transfer to a clean jar.
Enjoy!
