22/01/2025
Winter sun with mathri achar ❤️
I wait all year round for my favourite season and the food variety which comes along with it! This garlic leave pickle is one such dish! Super delicious and super simple to make! And the best part is along with being an instant pickle its shelf life is one year! Have it with mathri, paranthas, sarson ka saag and makke ki roti 🫓 r andthibg you would like to have it with! Do not forget to tag us in your posts/stories 💕
Ingredients:
Garlic leaves 750 grams
Green chillies 100 grams
Ginger 100 grams
Mustard oil 1 cup
Salt 4 tbsp
Kashmiri mirch powder 4-5 tbsp
Mustard powder 2 tbsp
black mustard seeds 2 tsp
Fennel seeds 2 tsp
Fenugreek seeds 2 tsp
Carom seeds 1 tsp
Asafoetida 1/2 tsp
White vinegar 4 tbsp
Method:
Chop garlic, ginger and chillies( fine but not very fine)
Mix in mustard powder, salt and deghi mirch powder.
Heat mustard oil, add in the spices along with the garlic mixture, cook for 2 minutes.
In the end after switching off the flame add vinegar. Vinegar acts like a preservative so really important!
Leave it in the Kadhai covered for 2 days stirring occasionally(2 times a day). Then convert into glass jars. This pickle does not need sunlight! Ready in 2 days! Enjoy! ❤️
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