Garlic Pickle Recipe – Instant Garlic Pickle

I love pickles!! Its a divine combo with curd rice. I am more than happy to have curd rice and pickle rather than an elaborate meal! This Garlic Pickle is an easy and lip-smacking pickle variety. Pickles are always the best when freshly made at home. My grandma was an expert in pickles, in fact in whatever she cooked. I have followed the same basic pickle powder that she used to make. This Garlic Pickle is yet another instant pickle that can made in just 15-20 mins.

Now to the recipe..

[Preparation Time – 10 mins : Cooking Time- 15 mins]

Ingredients:

• Garlic – 5 pods
• Sesame Oil – 1/4 cup
• Chilli powder – 2 tsp
• Salt – as needed
• Mustard – 1 tsp + 1 tsp
• Fenugreek seeds – 1/2 tsp
• Jeera/Cumin seeds – 1 tsp
• Jaggery – 1 tsp
• Tamarind paste – 1 tsp
• Curry leaves – a sprig

Method:

• Heat a pan and dry roast half of mustard, fenugreek seeds and cumin seeds separately. Roast until mustard pops, fenugreek seeds until it is golden brown and cumin seeds crackle. Keep it aside.

• Grind it into a semi-coarse powder and keep it ready. Heat a pan with oil and temper with mustard and curry leaves. Add the garlic cloves and saute until the raw smell goes off. U can see that the garlic will have blisters all over it and fried well.

• Add the chilli powder, salt and tamarind extract. Let it cook in low-medium flame until the raw smell of the tamarind goes away. Add the pickle powder and jaggery. Cook for a few more seconds and switch off.

Thats it!! Lip-smacking Garlic Pickle is ready!!

Once it cools completely store in an air tight container.

Tips:

1. Make sure you fry the garlic well until the raw smell goes off and then add the other ingredients. Else how much ever time you cook, the raw smell will not go and spoil the pickle.
2. Do not burn the fenugreek, cumin and mustard seeds while dry roasting. Else it will give a bitter taste to the Garlic Pickle.
3. U can roast red chillies and powder it along with the other ingredients and skip the chilli powder.
4. Always use a dry spoon to handle the Garlic Pickle.