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Indian Garlic Pickle

30 garlic cloves
8 limes
8 dry red chilies
1 teaspoon fenugreek (Indian spice)
2 teaspoons oil
1 teaspoon salt

Halve the garlic cloves if they are too large. Do not wash them.
Squeeze the limes and pour the juice into a glass jar or bottle
with a plastic cover. Add the cloves and salt and mix well. Keep
aside for 3 days at room temp. or in the fridge.

Heat the oil and on a low heat, stir the red chilies until they
are brown (not charred). Remove and set aside to cool. Roast the
fenugreek in the remaining oil (it can also be dry roasted). Cool.
Grind the two in a mortar and pestle or a spice grinder. Add to
the garlic lime juice mixture. This pickle may be used in a couple
of days and stays up to three months in the fridge. A couple of
garlic a day will keep most illnesses away (and some people too!)


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1 of 1 people found the following review helpful:
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garl with a kick, April 14, 2004 - 08:11 AM
Reviewer: Charlotte from Unkited Kingdom
this garl pickle is bursting with flavour, the lime juice makes it taste very fresh. Good mood food - and when I have eaten two cloves, people say they do not notice the next day - but maybe they are not true friends...

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