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Garlic and Chilli Pickle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.7
Energy (kCal)5238.5912
Carbohydrates (g)1200.0
Total fats (g)28.75
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and wash garlic cloves. | 2. Clean and wash garlic greens/chive. | 3. Destalk and wash green chillies. | 4. 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. | 5. 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. | 6. 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. | 7. Transfer to a clean glass jar. Tie a piece of cloth/old handkerchief on top, using a rubber band. | 8. Leave again on a sunny window sill, for a few hours more. Remove cloth and replace with a screw top lid. | 9. This pickle will last for more than one year. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green garlic clove 150 g 133.5 0.0 29.7 0.75
    garlic green chive 50 g 133.5 0.0 29.7 0.75
    green chilies 50 4857.5712 1200.0 0.0 0.0
    amchur 20 can 133.5 0.0 29.7 0.75
    salt 25 - - - -
    mustard oil 2 tablespoons 247.52 0.0 0.0 28.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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