Ingredients of Garlic Pickle
1 kg garlic
500 ml gingelly oil
30 nos lime fruits
30 gms coriander seeds
10 gms fenugreek (vendhayam in Tamil)
10 gms jeera
10 gms asafoetida
100 gma chilli powder
100 gms salt powder
100 gms jaggery (powdered)
10 gma turmeric powder
10 gms mustard
How to make Garlic Pickle
Fry fenugreek, coriander seeds, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
Grind in a mixie nicely. This is “Masala Powder”.
Cut the lime fruits then extract the juice, filter and keep it.
Add salt to this so that it may not turn bitter.
Heat the gingelly oil in a thick pan. Add mustard.
After it splutters, add the peeled garlic. Add lime juice when it becomes one-fourth cooked.
When the garlic becomes half cooked, add chili powder, masala powder and salt powder and turmeric powder.
When it becomes three-fourths cooked, add the powdered jaggery and keep it in the stove for five to ten minutes.
Allow it to cool and store in bottles.