Garlic Pulp /Puree

Garlic Pulp /Puree

When wanting to created delicious meals quickly one of the main problems is prep time. I like to set an hour aside on a Sunday to get some of my food prep done for the rest of the week and this include making a large batch of garlic pulp.

Click here to watch the full video on making garlic pulp

To make garlic pulp.....

Simply peel the garlic (click here to see my trick) and then place around 20+ cloves in a small food processor.

  1. Give them a quick blitz to the required consistency.
  2. To help preserve the pulp over the coming week, add a dash of white wine vinegar and a good pinch of salt and give it a little mix.
  3. Pop it into a container with a lid (or else everything in the fridge will be smelling of garlic).
  4. Pour a little vegetable oil over the top, so that it is completely covered then pop the lid on and place it in the fridge.
  5. When you need garlic pulp or chopped garlic in a recipe simply take a spoonful out of the pot and you are ready to go.

If it does go a little green in colour, it is still perfectly safe to use, it's just reacting with the air.

author photo

Anjula Devi

A respected food writer and author, Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​ Utilising her cookery skills and passion for spices, Anjula launched her own business in 2010, Anjula Devi Authentic Indian Food, providing Indian dinner parties and Indian cookery classes. Anjula has created a range of authentic recipes for Manchester United, arguably the biggest football club in the world, where she is a consultant chef. A Brand Ambassador for TRS Foods, the world’s largest Indian food company, Anjula has also launched her own brand, Route 207, inspired by the bus route she used to take to the spice market.
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