Garlic Pickle (Tarla Dalal's recipe)
Makes: 1 cup (100 g)
You will need
50 ml oil
1 cup garlic cloves (100 g)
1 teaspoon turmeric powder
Juice of 2 lemons
3 tablespoons red chilli powder
3 teaspoons jaggery (optional)
1 ½ teaspoon salt
Ingredients for masala powder (spice powder):
5 teaspoons mustard seeds
1 teaspoon jeera (cumin seeds)
1 teaspoon coriander seeds
1 teaspoon fenugreek seeds (methi)
1 teaspoon hing (asafoetida)
Heat oil in a pan, add the garlic cloves mixed with turmeric powder and sauté over low heat for 8 minutes till they become soft, stirring continuously.
Add the lemon juice and cook for 2 – 3 minutes on a low heat or until well blended and creamy.
Add red chilli powder, jaggery (optional), and salt to taste and cook for another 3 – 4 minutes on a low heat till the jaggery gets dissolved.
Mix all the ingredients for the masala / spice powder and make a smooth powder in a mixer. Now add ground masala powder to the cooked garlic mixture and mix thoroughly.
Remove from the heat and allow to cool.
Store them in a bottle or a sterilized pickle, glass jar in a cool dry place.
This pickle is ready for consuming after a week and can be store for up to three months .