A versatile condiment that enhances Indian dishes with its spice and acidity
(Adapted from Made in India, by Meera Sodha)
1 teaspoon coriander seeds
1½ teaspoons cumin seeds
3 whole heads of garlic
4 tablespoons peanut or grapeseed oil
¾ teaspoon mustard seeds
1 teaspoon salt
¼ teaspoon ground turmeric
1½ teaspoons chili powder
1¾ teaspoons sugar
juice of 2 small lemons (aout ¼ cup)
In a dry skillet, toast the coriander and cumin seeds for 2 to 3 minutes, until the coriander seeds are a pale golden brown. Grind the seeds using a mortar and pestle or a spice or coffee grinder. Peel the garlic and cut the larger cloves so that they’re the same size as the smaller ones.
Put the oil into the pan over medium heat. When it’s hot, add the mustard seeds, and when they start to pop, add the garlic, salt, and turmeric. Fry for a couple of minutes, stirring regularly, until the garlic starts to soften slightly and turn translucent. Add the toasted spices and chili powder and cook for another couple of minutes, continuing to stir regularly. Add the sugar and lemon juice and cook for another minute, then turn off the heat.
Spoon the pickle into a medium-sized glass jar that’s been thoroughly washed and seal with a lid. Leave to cool before refrigerating and use within two weeks.
First Thursday Recipes 