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Author Topic: Garlic Pickle  (Read 1224 times)

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Offline Naga

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Garlic Pickle
« on: March 08, 2018, 04:10 PM »
I have plans to make jb's Garlic Chilli Chicken at the weekend, but garlic pickle is one ingredient missing from my store cupboad and isn't readily available at short notice.

I decided to knock some up in the kitchen myself and had a look around the web for recipes. I couldn't find any that conformed exactly to the ingredient list of 'Ahmed Foods Garlic Pickle in Oil' mentioned by jb in his thread - most had many more ingredients, but the preparation methods were pretty standard.

At last, I plumped for VahChef Sanjay Thumma's recipe. Unfortunately, the quantites of his ingredients used in the video didn't ring true with his written ingredients list. So I had to guess a bit. As a garlic pickle virgin, I had no idea what it should look like, far less taste like, but I have to say the finished article is pretty moreish and I'd be happy to eat it with a poppadom or two never mind put it into a curry!



If anyone fancies trying it for themselves, here's my interpretation of the VahChef's recipe:

GARLIC PICKLE
By:
Sanjay Thumma (VahChef)

Makes: Approx. 800g

Ingredients

For the Pickle Paste

250ml vegetable oil
2 tsp black mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida
2 tbsp garlic/ginger paste
large pinch of curry leaves (20-25)
½ tsp turmeric powder
100g jaggery
½ tsp mustard powder
1 tsp coriander powder
½ tsp cumin powder
¼ tsp fenugreek seed powder
60ml lemon juice
100g chilli powder

For the Garlic

300g small garlic cloves, peeled
1 tsp salt
60ml lemon juice

Method

Heat the oil in a pan over a medium flame.

Add the black mustard seeds. When they begin to pop, add the cumin seeds, asafoetida, garlic/ginger paste and curry leaves. Reduce the heat and cook, stirring, until the ingredients fully combine.

Stir in the turmeric and jaggery. When the sugar melts into the mixture and begins to caramelise on the surface, add the mustard powder, coriander powder, cumin powder and fenugreek seed powder. Mix well in, then turn the heat off completely.

Slowly stir in 60ml lemon juice – really, really slowly, as the pan contents will boil furiously with the addition of the watery juice to the hot oil - followed by the chilli powder and stir until the pan contents are fully integrated.

In a bowl, add the garlic cloves and sprinkle with the salt. Mix together, then add the remaining 60ml lemon juice.

Sanjay Thumma recommends that the garlic cloves and cooked paste should be covered and refrigerated separately for 3 days before combining the two, but he also says they can be combined right away if the pickle is required immediately.

Note: I felt that the garlic cloves I used were a bit big for a pickle, so I halved, and in some cases, quartered my garlic.

Offline DalPuri

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Re: Garlic Pickle
« Reply #1 on: March 08, 2018, 05:26 PM »
I had no idea what it should look like,

Like a jar of baby slugs  :D


Online Peripatetic Phil

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Re: Garlic Pickle
« Reply #2 on: March 08, 2018, 07:34 PM »
I had no idea what it should look like,

Like a jar of baby slugs  :D

So Naga was pretty close, then ...
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Offline Bing

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Re: Garlic Pickle
« Reply #3 on: March 08, 2018, 08:39 PM »
Yuckity yuck .   ;D

Offline ELW

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Re: Garlic Pickle
« Reply #4 on: March 09, 2018, 09:11 PM »
Hi Naga I've just made a South Indian using garlic pickle as per the jb post.
I've never added the garlic flavour to this dish in this way, but it sounded like a fraction of the work of making the South Indian sauce.
I used Priya garlic pickle, with my own gravy, which I think is fairly neutral in terms spice oil, salt etc
and although I'm sure jb & his chef have the balance right , with their spice & gravy, mine turned out Achari like, due to adding pickle, and a fair bit overspiced due to the other ingredients in the Priya.
Didn't stop me tannin the lot, but I wouldn't have called it a south Indian
The Priya brand is quite red in colour

 ELW


Offline Naga

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Re: Garlic Pickle
« Reply #5 on: March 09, 2018, 10:08 PM »
...although I'm sure jb & his chef have the balance right , with their spice & gravy, mine turned out Achari like, due to adding pickle, and a fair bit overspiced due to the other ingredients in the Priya.
Didn't stop me tannin the lot, but I wouldn't have called it a south Indian
The Priya brand is quite red in colour

Thanks for the info, ELW - your insight is much appreciated.. As I mentioned, it's not handy for me to pop out and buy some commercial garlic pickle right now, and I don't mind having a go at making my own stuff. I'm making jb's curry on Sunday and looking forward to it too. I know what: you mean about tanning the pickle! It's so moreish it's hard to resist! :)

Offline chewytikka

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Re: Garlic Pickle
« Reply #6 on: March 09, 2018, 10:32 PM »
Interesting
How big were the garlic cloves in your pickle ELW
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline ELW

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Re: Garlic Pickle
« Reply #7 on: March 10, 2018, 01:49 AM »
Interesting
How big were the garlic cloves in your pickle ELW
There was,a few chewytikka, but this was more of an red oily paste than a pickle. The market local to me have about 6 differently brands of garlic pickle, this one wasn't the cheapest
Round here, lots of the ta/s will throw pickle into anything and call it anything (Balti Karahi?)
I may have been a bit heavy handed with the pickle, I'm sure my gravy was bland enough,but  my south Indian doesn't taste anything like this
ELW

I'll photo the stuff rather than describe it, definitely paste like in texture, but pickle flavoured

ELW

Offline chewytikka

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Re: Garlic Pickle
« Reply #8 on: March 10, 2018, 04:18 PM »
Its ok ELW, I’ve used Priya products for years, I was just curious as I thought
they must have brought out a new garlic pickle, similar to Ahmeds and the rest.

The new East End garlic pickle is perfect! one to look out for.
Cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline ELW

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Re: Garlic Pickle
« Reply #9 on: March 11, 2018, 01:25 AM »
Its ok ELW, I’ve used Priya products for years, I was just curious as I thought
they must have brought out a new garlic pickle, similar to Ahmeds and the rest.

The new East End garlic pickle is perfect! one to look out for.
Cheers Chewy
To add to a dish or to use as  a pickle?
ELW


 


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