Ingredients with Measurements:
- 2 cups grated coconut
- 1 cup garlic cloves, peeled
- 1/2 cup red chili powder
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/4 cup vinegar
- 1/4 cup oil
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Airtight glass jars for storage
Step-by-step instructions:
1. In a blender or food processor, grind the grated coconut and garlic cloves together until they form a coarse paste.
2. In a separate bowl, mix together the red chili powder, mustard seeds, fenugreek seeds, turmeric powder, and salt.
3. Add the spice mixture to the coconut-garlic paste and mix well.
4. Add the vinegar and oil to the mixture and stir until everything is well combined.
5. Transfer the pickle to airtight glass jars and store in a cool, dry place for at least 2-3 days before consuming.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
Makes approximately 2 cups of pickle
Nutritional information:
Calories: 120 per serving
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Substitutions for ingredients:
- If you don't have fresh coconut, you can use desiccated coconut instead.
- If you prefer a milder pickle, reduce the amount of red chili powder.
Variations:
- Add some chopped cilantro or curry leaves for extra flavor.
- Use lime juice instead of vinegar for a tangier pickle.
Tips and tricks:
- Make sure to use a clean, dry spoon every time you take out some pickle to avoid contamination.
- This pickle can be stored for up to a month in the refrigerator.
Storage instructions:
Store the pickle in airtight glass jars in a cool, dry place for up to a month.
Reheating instructions:
This pickle is meant to be consumed cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or jar with a spoon for easy serving.
Garnishes:
Garnish with some chopped cilantro or curry leaves for extra flavor.
Pairings:
This pickle goes well with rice dishes, bread, or as a condiment for sandwiches.
Suggested side dishes:
Serve with a side of yogurt or raita to balance out the spiciness.
Troubleshooting advice:
- If the pickle is too spicy, add more coconut or garlic to balance it out.
- If the pickle is too dry, add a little more oil or vinegar to moisten it.
Food safety advice:
- Make sure to use clean, dry utensils and jars when making and storing the pickle.
- Store the pickle in a cool, dry place to prevent spoilage.
Food history:
Coconut garlic pickle is a popular condiment in South Indian cuisine, where it is often served with rice dishes and bread.
Flavor profiles:
This pickle is spicy, tangy, and slightly sweet, with a strong garlic and coconut flavor.
Serving suggestions:
Serve as a condiment with rice dishes, bread, or sandwiches.
Related Categories
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Region: Indian