Garlic Pickle
Ingredients
• 1/2 cup garlic (lehsun) cloves , peeled
• 3 tbsp mustard (rai/sarson) oil
• 1/4 tsp turmeric powder (haldi)
• 2 tbsp lemon juice
• 1 tbsp chilli powder
• 1 tsp finely chopped jaggery (gur)
• 1/2 tsp salt
To be ground together for the masala
• 2 tsp split mustard seeds (rai kuria)
• 1/4 tsp split fenugreek seeds (methi na kuria)
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp crushed coriander seeds (dhania)
• 1/4 tsp asafoetida (hing)
Method
• Heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a low flame for 3 to 4 minutes or till they are soft, while stirring continuously.
• Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
• Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally.
• Add the masala powder, mix well and cook for another minute.
• Remove from the flame, cool and store in a sterilised glass jar.
• Store in a cool dry place. The pickle can be consumed after one week.
Tips
• Soak the garlic in water so that you can peel it easily.
• Oil your hands before you handle to prevent the pungent aroma from sticking to your hands the whole day.
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