If you’re looking for a quick and flavorful pickle to spice up your meals, this Instant Green Garlic and Chillies Pickle is perfect! It’s super easy to make and absolutely delicious as a side to a main course or an accompaniment to khakras, thepla sticks, and other savoury crisps.
A Staple in Our Fridge
This Instant Green Garlic and Chillies Pickle has become a staple condiment in our fridge these days. Its vibrant flavors and versatility make it a go-to addition to many of our meals. Whether we’re enjoying a simple dal and rice, a hearty paratha, or a light salad, this pickle adds a delightful kick that elevates the dish.
The roasted achaar masala is also versatile and can be stored separately for curries and other preparations.
Green Garlic and Chilli Pickle
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 100 g Green garlic finely chopped
- 4-5 Green chilies finely chopped
- 1 tsp Fennel seeds saunf
- 1 tsp Mustard seeds rai
- 1 tsp Cumin seeds zeera
- 1 tsp Nigella seeds kalongi
- 2-3 Dry red chili
- Salt to taste
- 1 tbsp Mustard oil
- 1 tbsp Regular cooking oil
- Juice of 1 lemon
Instructions
- Finely chop the green garlic and green chilies.
Make the Achaar Masala
- In a pan, dry roast fennel seeds, mustard seeds, zeera seeds, kalonji, and dry red chili until they release their aroma.
- Grind the roasted spices into a powder with some salt.
- In a bowl, add the chopped garlic and chilies. Mix in the achaar masala and the ground spice powder.
- Heat mustard oil in a tadka pan. Once hot, add a little regular cooking oil as well. Heat the oil mixture thoroughly.
- Pour the hot oil over the garlic-chili mix. Squeeze in some lemon juice and mix well.
- Your instant pickle is ready to enjoy!
Video
Notes
- Adjust the number of green chillies according to your spice preference.
- For a longer shelf life, store the pickle in an airtight container in the refrigerator.
- Seasonal variation: add grated radish/ carrots
Why We Love Growing Garlic
Garlic is a fantastic companion crop on our farms. We grow it alongside most of our winter vegetables like peas, leafy greens, and root vegetables. Not only does garlic help keep pests away, but it also increases our farm utilization. By planting garlic in the dead space between other crops, we maximize our growing area and produce more vegetables. This practice not only enhances the health of our plants but also ensures a bountiful harvest of fresh, flavorful ingredients for our kitchen.
I hope you enjoy this simple and delicious pickle! Let me know if you have any questions or variations you’d like to try.
Leave a Reply