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Spiced garlic pickle
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Makes: 1 small jar, about 200g
• 2 bulbs British garlic (or standard garlic), about 150g in total
• 6 tbsp rapeseed oil
• 1⁄2 tsp ground turmeric
• 1 tbsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp chilli flakes
• 1⁄2 tsp fenugreek seeds
• 1⁄4 tsp Cooks’ Ingredients Asafoetida
• 2 tsp light brown soft sugar
• 2 tsp malt vinegar
1. Sterilise a jar (roughly 200g). Peel the garlic cloves and give them a very gentle bash with a knife so that they break a little. Heat the oil in a small pan and, when hot, add the garlic cloves and turmeric; sizzle and cook over a low heat for 10 minutes until golden and softened.
2. Meanwhile, put the mustard seeds, cumin, coriander, chilli and fenugreek seeds in a pestle and mortar and crush them until all the seeds are broken and you have a coarse mix. Add to the garlic with the asafoetida and cook over a low heat for 2 minutes. Add the sugar and cook for another minute before adding the vinegar; cook for 1 minute, then take off the heat.
3. Put the garlic pickle in the sterilised jar, close the lid and let it cool completely before serving. You can store this in the fridge and enjoy for up to 1 week. It’s delicious spread on toast with cheese or eaten alongside a dhal.
Typical values per serving: