Imagine my surprise while browsing through a middle eastern store at finding green almonds. I bought some just to test it out, what does it taste like, what can be done with it.
Aswin saw someone eat the whole thing - the green fuzzy outer hull and all - and almost shouted it out. I didn't believe till I tasted one. It's tart and crisp, and tasted I ate a couple before stopping.
I decided to pickle them to preserve it to keep the fresh spring flavor last a little while longer. It did not disappoint.
1 cup fresh green almonds - chop them in long slices. I made about 3-4 for each almond hull and all.
6-7 cloves of garlic - chopped
1 cup white cooking vinegar
1 cup water
2 tbspoons sugar
2 dry red chillies - torn in pieces
1 tspoon coriander seeds
1/4 tspoon black pepper
Slice the green almonds and the garlic cloves.
Heat the vinegar and water combination. Add the sugar, coriander seeds, chillies and black pepper and let it come to a boil.
Turn the heat off and add the almonds and garlic.
Let it sit for about 10 minutes.
Then pour it in clean bottles and close the lids. Let it sit for about 2 weeks atleast before taking it out. Serve it with burgers, or in salads.