Include in Print View:

Garlic Onion Recipe

Garlic Onion Recipe recipe image
This American appetizer features g) each of carrots, , ml) mustard oil, Teaspoons fennel seeds, Nigella seeds. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 425.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This American appetizer features g) each of carrots, , ml) mustard oil, Teaspoons fennel seeds, Nigella seeds. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 8 ounce (250 g) each of carrots,
  • 1 cup (250 ml) mustard oil
  • 2 Teaspoons fennel seeds
  • 1 teaspoon Nigella seeds
  • 1 teaspoon Black mustard seeds
  • 21/2 Teaspoons chili powder
  • 21/2 Teaspoons turmeric powder
  • 2 Teaspoons garam masala
  • 1 Onion, chopped and pureed
  • 11/2 Tablepoons crushed ginger
  • 11/2 Tablepoons crushed garlic
  • 4 Lemons, quartered
  • 1/2 teaspoon Ascorbic acid crystals
  • 4 1/2 Tablespoons salt
Directions
  1. 1
    unripe green mangoes, green chilies and lotus root
  2. 2
    Peel and
  3. 3
    cut the carrots and mango into small wedges.
  4. 4
    Peel and slice the lotus root.
  5. 5
    Leave the chilies whole.
  6. 6
    Heat the mustard oil to smoking point.
  7. 7
    then add the fennel.
  8. 8
    nigella.
  9. 9
    and mustard seeds and saute until the spices crackle.
  10. 10
    Add the chili.
  11. 11
    turmeric.
  12. 12
    garam masala.
  13. 13
    onion.
  14. 14
    ginger.
  15. 15
    and garlic and stir, then add the vegetables and lemons.
  16. 16
    Remove from the heat and add the ascorbic acid and salt.
  17. 17
    Stir to mix well.
  18. 18
    Put the pickle in sterilized jars.
  19. 19
    making sure it is covered with oil.
  20. 20
    If necessary.
  21. 21
    add more oil which has first been heated to smoking point.
  22. 22
    then cooled.
  23. 23
    Keeps 3 to 4 months.
  24. 24
    ______________________________________________________________ ~I INDONESIA I 67 Left: Chilies, whether

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 425.0kcal
% Daily Value *
Total Fat 13.6g21%
Saturated Fat 4.3g22%
Cholesterol 12.9mg5%
Sodium 66652.5mg2778%
Total Carbohydrate 72.3g25%
Dietary Fiber 12.4g50%
Sugars 5.3g
Protein 18.2g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 250, acid, american, appetizer, ascorbic, black, carrots, chili, chopped, crushed, crystals, fennel, garam, garlic, ginger, lemons, masala, mustard, nigella, oil
Read it online: https://www.chefs-mate.com/recipe/garlic-onion-recipe-93/