Garlic Pickle

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)

Method

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 .