Garlic, Ginger and Red Chilli Pickle

THREE BOLD INGREDIENTS THAT COME TOGETHER AND HAVE AN IMPACT ON ANY DHAL, PARANTHA OR VEGETABLE DISH. THE LONGER IT STEWS IN SPICES THE MORE TENDER AND SWEET THIS PICKLE BECOMES.

SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15–18 MINUTES

FRESH

50g garlic cloves, cut into thick slices

50g piece ginger, peeled and cut into julienne

2–4 red bird’s eye chillies

SPICES

¾ teaspoon fenugreek seeds

½ teaspoon ground turmeric

¼ teaspoon chilli powder

PANTRY/LARDER

1½ tablespoons oil

150ml pickling vinegar

1 teaspoon soft brown sugar

¼ teaspoon salt, or to taste

1. Heat the oil in a frying pan over a low–medium heat.

2. Add the fenugreek seeds and fry for 20 seconds, then add the garlic followed by the ginger and stir-fry for 4–5 minutes.

3. Add the turmeric, chilli powder, vinegar, whole chillies, sugar and salt. Reduce the heat and cook, stirring, for 10–12 minutes, or until the liquid has evaporated and the garlic is tender. Use at once or transfer to a sterilised jar with a tight-fitting lid and store in the refrigerator for 1–2 weeks.