I know, this one is a little left field as it’s not a meal but more an accompaniment but trust me on this. If you’re one of those people who just can’t get enough of garlic then you’ll love this. Heavilly spiced and the perfect partner to a curry, a sandwich, or even a simple salad – this can liven up any dish. I’ve even been experimenting with using this in dishes as a base ingredient – I’ll let you know how those experiments go!
So go for it, if you’re still social distancing then now is the perfect time to really indulge that garlic craving!
- Makes: 500ml Jar
Ingredients
- 4 bulbs of garlic, peeled and finely chopped
- 1 tsp Fennel Seeds
- 1 tsp Mustard Seeds
- 1/2 Star Anise
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Powder
- 1/2 tsp Turmeric Powder
- 1 tbsp Oil (a tasteless oil like rapeseed works well)
- 1 tbsp Toasted Sesame seed oil
- 2 tbsp brown sugar
- 1/2 Tbsp salt
- 170ml White malt vinegar
- 1 Kashmiri Chilli (dried)
Directions
You’ll need to make the pickle a least a week in advance of when you plan on using it as it needs time to mature in the fridge.
In a small pan, dry roast your whole spices of cumin, fennel, mustard seeds, and the star anise for about 30 seconds, then add your oils and briefly fry off. After another 30 seconds add the sugar, salt, ground spices, and vinegar and let everything simmer for about 5 minutes.
Add the garlic and briefly sautee before taking off the heat. Add the dried chillie and allow to cool completely before decanting to a glass jar. As mentioned above, allow to mellow in the fridge for at least a week before using.
Enjoy!
Notes
Allergy Notes; This should be gluten free, vegan and nut free. If Sesame oil is an issue for you then just skip it and double your normal oil.
