Roasted Wild Garlic Pickle

Pickles are an all time favorite. Those who know hubby well know of his undying love for pickles. Pickles that are hot, spicy or the fermented kind. They have the amazing ability to make any mundane meal tasty.
Homemade pickles prepared using seasonal produce with a variety of healthy spices like fenugreek, coriander, cumin are a rich source of vitamins like vitamin C, vitamic A, vitamin K and minerals like iron, calcium and potassium.
This week’s find was Wild Garlic. Wild Garlic widely known for its antibacterial, antibiotic and possibly antiviral properties, contains vitamins A and C, calcium, iron, phosphorus, sodium and copper. Studies have also shown that it may help reduce blood pressure, thereby reducing the risk of stroke and heart disease. Interestingly, although all types of garlic have these benefits, Wild Garlic is thought to be the most effective at lowering blood pressure.
Wild Garlic can be used in stir fries, or to make a soup, pesto or chutney, but I find this spicy pickle brings out the best in it. It’s quite addictive and can be used along with a meal or as a spice paste inside a sandwich, spooned over a pasta or as a heavenly dip when mixed with yoghurt or mayonaisse.
To make this pickle the Wild Garlic is firstly sauteed then married into a mixture of roasted spices, salt, vinegar and seasoned Mustard oil (can be substituted with untoasted/regular Sesame oil). This combination of spices in vinegar and oil increases the shelf life of the pickle. However, this pickle MUST be stored in the fridge and consumed within 3-6 months.
I hope you try it and enjoy as much as we do.
Makes 1 standard sized bottle
STEP 1 :Make the Wild Garlic pickle paste
Wild Garlic leaves: 300gms
Whole Kashmiri red chillies: 15nos or 15gms
Whole Coriander seeds: 1.5tbsps
Whole Cumin seeds: 3/4 tbsp
Fenugreek seeds: 1/4 tsp
Dried aged tamarind without seeds: 5gms
Ginger: 1 inch- skin removed and sliced
Mustard Oil or Untoasted/Regular Sesame oil: 1/4 cup + 2tsps
Salt: Approx 2 tsps or to taste
White Vinegar: Approx 2-3 tbsps or to taste
1.Wash the wild garlic leaves well and seperate the flowers and buds (keep the flowers and buds aside for use in another dish). Dry the washed leaves well using kitchen paper or leave to dry overnight over a counter top, over an absorbent paper.
2. Chop the leaves. Keep aside.
3. Place a pan over a medium flame. Place the whole coriander seeds,cumin seeds and fenugreek seeds in the pan and dry roast till fragrant (approx 1-2 mins). Keep aside to cool down.
4. In the same pan take 1/4 cup oil and when hot add the dried red Kashmiri chillies. (I have used the Kashmiri red chillies which are mildly hot. If substituting with other chillies please reduce the quantity to 4-5nos or according to the type of chilli used, as some chillies can be very hot!). Once the chillies are gently toasted and fragrant, take out the chillies from the oil and keep aside to cool.
5. In the same pan, add the chopped wild garlic leaves and saute for 5-7 minutes on a medium flame until the leaves are softened and wilted. Keep aside to cool.
6. In the same pan take 2 tsps of oil, add the aged tamarind and ginger, gently saute for a minute. Keep aside.
7. Place the cooled roasted spices, chillies, fried ginger and tamarind in a mixie jar and blitz for 30 seconds to get coarse mix.
8. Add the sauteed wild garlic leaves and blitz for another 30 seconds.
9. Add salt and vinegar to the ground mix and blitz for 10 seconds. Taste and adjust. The pickle should be slightly salty and sour to taste (the sourness or high acidity in the pickle helps in preservation by creating an unfavourable enviroment for the growth of bacteria or its spores). Keep the ground paste aside. Next prepare for seasoning the paste.
STEP 2: Seasoning
1. Untoasted/Regular Sesame oil or Mustard oil: 1/4 cup
2. Mustard seeds: 1 tsp
3. Dried red chillies: 2-3nos
4. Asoefetida/Hing powder: 2 pinches
5. Naked/ white Urad dal seeds: 1 tsp (optional)
1. Heat 1/4 cup oil in a pan, when hot, add the mustard seeds, once it splutters add the red chillies and fry gently, add the urad dal seeds and toast till lighly brown, add the asoefetida and immediately add the ground paste to the seasoned oil.

2. Gently stir through to incorporate the oil into the pickle. Turn off the flame. Allow the pickle to cool completely.

3. Fill into a sterilised jar. Pour a layer of mustard/sesame oil on top. Store in a fridge.
NOTE: When using the pickle only use a clean and dry spoon. Ensure the pickle surface is levelled after use and is covered by oil. The pickle MUST be refrigerated. Should last for upto 3-6 months, though a bottle in ours gets consumed within 2 weeks . When Wild Garlic is out of season you can substitute this recipe with fresh Coriander leaves.

Enjoy!!Yours in taste

Carol Pereira

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