Instant Garlic Pickle

This garlic pickle recipe is a South Indian style, using mustard seeds, fenugreek seeds and sesame oil.
By Chitra Agrawal

Instant Garlic Pickle

I made my garlic pickle recipe in a South Indian style using mustard seeds, fenugreek seeds and sesame oil. Usually garlic is used in North Indian pickles so this pickle is kind of a reflection of me, a North/South Indian mutt:) Enjoy!

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Instant Garlic Pickle
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This garlic pickle recipe is a South Indian style, using mustard seeds, fenugreek seeds and sesame oil.
Recipe Type: Side
Serves: 1 jar
  • 1 cup small garlic cloves, peeled
  • 3 tablespoons sesame oil
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • lemon juice, ¼ cup
  • large pinch asafoetida or hing
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon turmeric powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1½ teaspoons jaggery or brown sugar
  1. Peel garlic, slicing any overly large pieces.
  2. Dry roast fenugreek, coriander seeds and cumin seeds until golden brown, about 4-5 minutes. Make sure not to burn the fenugreek because it gets really bitter. Grind in a coffee grinder and set aside.
  3. Heat the oil in a wok, add asafoetida (hing) and mustard seeds. When the mustard seeds start to pop, add the garlic cloves and mix in the turmeric powder. Sauté for 3 minutes stirring continuously.
  4. Add the chili powder, salt and roasted spices and cook for another 1-2 minutes.
  5. Add the jaggery, lemon juice and cook until liquid reduces a bit and oil separates, few minutes.
  6. Turn off heat.
  7. Transfer into sterilized containers with lids once cooled. You can serve immediately. This pickle can stay fresh for a month when stored in the fridge.
You can also choose to keep the pickle in a cool, dry place for 3-4 days and eat it after that time. Pickle tastes better the longer it preserves.

Chitra Agrawal

Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.

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  1. Yummy pickle my friends liked it very much when as prepared this pickle amd they want more – hope the second batch comes out well too. Thanks Chitra

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