Thursday, March 11, 2010

Garlic Pickle

Garlic pickle is a traditional Indian condiment used along side of rice, stews and vegetable dishes to add flavor. I love to put it on avocado sandwiches or use it as a sauce or condiment with roasted lamb and chicken. It is also delicious on top of hummus.

Seasonality: all year

Beverage pair: depends on what you serve it with...

Note on peeling garlic: Garlic can be frustrating to peel, but it is made easy if you simply soak the cloves in water for 30 minutes prior to removing the peel.

1/4 cup olive oil
1 TBS yellow mustard seeds
1/2 cup raw cashews
1 1/2 cup peeled garlic cloves
2 tsp coriander, ground
1 tsp cumin, ground
1 tsp red chili flakes
1/2 tsp tumeric
2 1/2 tsp salt
2 TBS jaggary or brown sugar
1/4 cup lemon juice

-Heat oil in a large skillet.
-Add mustard seeds and wait for them to pop.
-When the seeds are nearly all toasted and have turned a gray color add the garlic cloves. They will begin to caramelize. Then add the cashews.
-Add all the spices and cook till fragrant. Then add jaggary or brown sugar and salt and cook until it dissolves in the mixture. Add lemon juice and allow it to reduce slightly.
-Cool and serve.

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