Garlic And Chilli Pickle - cooking recipe

Ingredients

150 g green garlic cloves
50 g garlic greens or 50 g garlic chives
50 g green chilies (less if you want it mild)
20 g amchur (dried, green mango powder. You can also use pomegranate powder.)
25 g salt (to taste)
2 tablespoons mustard oil

Preparation

Peel and wash garlic cloves.
Clean and wash garlic greens/chive.
Destalk and wash green chillies.
Place garlic, chillies and chives in the sun, on a towel for a few hours, to dry out the water completely. Any leftover water will make the pickle go 'off' very quickly.
Place garlic, chillies and greens together in a food processor and let 'er rip. They should not be too fine and retain a rough texture.
Add salt, oil and amchur powder. Mix well and spread out on a plate. Leave out on a sunny window sill for a few hours.
Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band.
Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid.
This pickle will last for more than one year.