Name: Chandrika’s garlic pickle
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 unripe green mangoes, or 6 unwaxed lemons/limes, washed; 1 head garlic (preferably small cloves), separated into cloves and peeled; 1 tbsp red chilli powder; 3 tbsp salt ½; ½ tsp asafoetida (optional); 1 tbsp coursely ground fenugreek seeds; 3 tbsp coursely ground mustard seeds; 1 tsp ground turmeric; 2 tbsp groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Chandrika K. Ganatra, ‘specialist in dinner rolls, squashes, Punjabi dishes and pickles’ says her card. She takes me barefoot across a floor tiled in blue and terracotta and sits me at her table. Spices, mangoes and a Pandora’s box of unfamiliar ingredients sit in neat rows upon the patterned plastic cloth. Her bracelets jangle as she flutters her hands over bowls of saffron and cardamom syrup. Then I taste her pickle - made with the smallest of green mangoes, weeny cloves