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This Garlic Pickle is my favorite pickle. It is spicy, sweet and sour with the pungency of garlic.
The most laborious part of making this pickle is peeling the garlic. With new methods and techniques of peeling garlic now, it is fairly simple to make.
This recipe is from my aunt, who had introduced me to many more childhood favorite delicacies, is an expert at making this pickle. As a child, whenever I would visit her, she would make this pickle for me. It is finger-lickingly good, especially with yogurt and rice.
Ingredients:
Garlic – 1 kilogram
Peanut Oil – 200 ml + 50 ml
Fenugreek Seeds – 2 1/2 teaspoons
Cumin Seeds – 4 teaspoons
Coriander Seeds – 10 teaspoons
Red Chilli Powder – 1 cup
Salt – 3/4 cup
Lemon Juice – 1/2 cup
Jaggery powder- 1/2 cup
Asafoetida powder – 1/4 teaspoon
Mustard Seeds – 4 teaspoons
Curry Leaves – 20
Method:
- Peel garlic cloves. To peel smear oil to garlic cloves and either dry it under sunlight for 3-4 hours or microwave on HIGH for 1-2 minutes, now the cloves can be peeled easily.
- Meanwhile dry roast fenugreek seeds, cumin seeds and coriander seeds separately until a nice aroma comes out. Let them cool down to room temperature. Finely powder them.
- Heat 200 ml in a pan.
- Add peeled garlic cloves. Saute for 3-4 minutes .
- Add powdered spices.
- Now add salt, red chili powder, lemon juice and jaggery. Mix well and turn off the heat.
- Heat 50ml oil in a small pan.
- Add mustard seeds and curry leaves. When the mustard seeds start spluttering add asafoetida powder. Pour this seasoning on the pickle. Mix gently until well combined.
- Once cooled to room temperature, serve and preserve the remaining in an air tight glass jar, for about a month.
Note:
- Peanut oil gives a better taste to this pickle.
- The hotness of the pickle depends on the type of red chili powder you use.
