A recipe by OiD for entry into the cookbook!

Garlic Pickle
(Lahsun ka Achaar)

300 gm garlic cloves, peeled
1 tsp. turmeric powder
2 tsp. salt
1 cup mustard oil
1/2 cup vinegar

Whole spices:
1 tsp. fennel seeds*
1 tsp. onion seeds*
2 tsp. cumin seeds*
1 tsp. fenugreek*
1 tsp. mustard seeds*
4-5 red chillies, roughly broken
3-4 cloves
*These five make Panch Pooran or Indian Five Spice.

1.Heat oil and fry all seeds for a few minutes, until mustard seeds splutter.
2.Add whole chillies and fry for a further few minutes.
3.Add garlic, turmeric and salt and mix well.
4.Allow to cool.
5.Add vinegar.
6.Put in a sterilised glass jar & seal.
7.It should be ready to eat in a few days.

Green Garlic and Green Chilli Pickle
Lahsun aur Mirchi ka Achaar

50 gm. green garlic. Pull garlic out of the soil when green leaves are green & tender, and garlic bulbs are not very big. They will look more-or-less like spring onions.
50 gm. Green Chillies
30 gm. dried Mango powder
1-2tsp salt (to taste)
2 tbs. mustard oil

1.Clean and chop garlic bulbs and green leaves finely.
2.Remove stalks and chop green chillies finely.
3.Add salt and Amchur. Mix and leave out in the bowl for a few hours.
4.Now add oil, mix and put in a clean glass jar. Tie a piece cloth/muslin on top, using a rubber band.
5.Leave in a warm place, for a few hours more. Remove cloth and seal with lid.
6.This pickle should be good for about a year.