Ingredients
Garlic – ½ kg
2 Kashmiri chilli and 2 red chilli paste – 3 tbsp
Green chilli
Ginger
Fenugreek powder (roasted) – 1 tsp
Mustard powder (grinded) – 2 tbsp
Turmeric powder – ¼ tsp
Lemon juice – ½ cup
Asafoetida – ¼ tsp
Sesame Oil – 3 tbsp
Salt as required
Sugar/Grated Jaggery – 2 tbsp
Curry leaves – 4 sprig
Mustard seeds
Method
Heat a kadai and pour some oil. Once heated, add green chilli (chopped), ginger (chopped) and curry leaves and sauté till the raw smell is gone. Then add turmeric powder and mix well. Then add the chilli paste and sauté well. After, add fenugreek powder and mustard powder and mix well. Then pour the lemon juice. Add salt as required. Then add ¼ hot water into the pickle mix. Then add asafoetida powder and mix well. Add little sugar/jaggery to balance salt and spices and mix well. Then add the garlic and mix very well. After the pickle starts boiling, off the gas and let it to cool and then transfer it into a glass jar. (For tempering) Heat a small pan and add some oil. Then splutter mustard seeds. Then add it to the pickle. Tasty garlic pickle is ready. Let it to set at least for 1 or 2 weeks and then have the pickle.
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