in another thread someone mentions roasting
and frying the spices in a curry to release
the flavors/aromas. yes, definitely for Indian
cooking and several other eastern cuisines
there is the frying of the chilis and other
spices in oil for a bit to get them softened
and ready.

my own quest is to recreate a recipe for
an Indian garlic pickle i first had from a
company called Patak's.

the ingredients are listed as:

Garlic (29%), Onion, Vegetable Oil, Sugar, Sultanas, Dates, Salt,
Mustard, Fenugreek, Coriander, Chilli Peppers, Spices, Acetic Acid,
Lactic Acid, Ginger.


only other additional information is that
the garlic is baby Indian garlic.

i've tried a few times to make it and
not gotten close to what the product
tastes like.

any Indian cooking folks here who have
made this or some version close or who
make other Indian relishes/pickles?

we grow a lot of garlic here and i would
love a way of putting a batch of this up.

thanks for any help or ideas (besides
writing the company and asking them ).


songbird

"songbird" > wrote in message
...
> in another thread someone mentions roasting
> and frying the spices in a curry to release
> the flavors/aromas. yes, definitely for Indian
> cooking and several other eastern cuisines
> there is the frying of the chilis and other
> spices in oil for a bit to get them softened
> and ready.
>
> my own quest is to recreate a recipe for
> an Indian garlic pickle i first had from a
> company called Patak's.
>
> the ingredients are listed as:
>
> Garlic (29%), Onion, Vegetable Oil, Sugar, Sultanas, Dates, Salt,
> Mustard, Fenugreek, Coriander, Chilli Peppers, Spices, Acetic Acid,
> Lactic Acid, Ginger.
>
>
> only other additional information is that
> the garlic is baby Indian garlic.
>
> i've tried a few times to make it and
> not gotten close to what the product
> tastes like.
>
> any Indian cooking folks here who have
> made this or some version close or who
> make other Indian relishes/pickles?
>
> we grow a lot of garlic here and i would
> love a way of putting a batch of this up.
>
> thanks for any help or ideas (besides
> writing the company and asking them ).
>
>
> songbird

A Google search returned lots of indian garlic pickle recipes.



--- Posted via news://freenews.netfront.net/ - Complaints to ---

finley-james wrote:
....
> A Google search returned lots of indian garlic pickle recipes.

i found a few after much searching, but
none had all of the same ingredients listed.

anyways, i adapted from one that i
found and it seems to have turned out
well enough.

i'll give it a few weeks to age
and then see.

this is the recipe i started with and
then added on.


======
> http://www.daawat.com/recipes/contri...rlicpickle.htm
>
> Ingredients:
>
> Garlic - 3 cups
> Oil - 5 Table spoons
> Chili Powder - 3 Tea Spoons
> Lemon Juice - 6 tea Spoons
> Salt - As Per Taste
> Mustard Seeds _ 2 Tea Spoons
> Fenugreek Seeds - 1 Tea Spoon
> Turmeric - � Spoon
>
>
> Garlic Pickle
>
>
> Method:
> 1. Fry Garlic in the oil till
> golden brown.
> 2. Fry Mustard and fenugreek
> seeds dry and grind them
> together.
> 3. Mix the salt, chili,
> turmeric and the mustard
> and fenugreek powder with
> the fried garlic.
> 4. After the garlic comes to
> the room temperature mix
> the lemon juice.
> 5. This pickle will stay fresh
> for a month.
> Preparation time: 20
> minutes
>

my additions, i added onion and
the juice of one lemon and lime instead
of just the lemon. plus some coriander,
red chili pepper flakes, green chili
paste (not too much, but enough to
get another dimension to the heat),
cardamom, pineapple pieces, chopped
dates, golden raisins,

all of the fruit was simmered for
a while and then i added the dry
spices to that to get them hydrated.

my method went differently too.
i first did the mustard and fenugreek
in the pan and then ground them before
frying the garlic. i set the garlic
aside once golden and fried the onions
to caramelize them a little, then put
them with the garlic until the rest of
the mix was ready, then i added the
garlic and onions back to the spice
and fruit mix and adjusted salt and
sugar to taste before filling the jars
and canning them.


songbird