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
- Total Time: 20 minutes
- Yield: 1 jar 1x
Description
This garlic pickle recipe is a South Indian style, using mustard seeds, fenugreek seeds and sesame oil.
Ingredients
- 1 cup (240 ml) small garlic cloves, peeled
- 3 tbsp (45 ml) sesame oil
- 1/4 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- lemon juice, 1/4 cup (60 ml)
- large pinch asafoetida or hing
- 1/2 tsp black mustard seeds
- 1/4 tsp turmeric powder
- 2 tsp chili powder
- 1 tsp salt
- 1 1/2 tsp jaggery or brown sugar
Instructions
- Peel garlic, slicing any overly large pieces.
- 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.
- 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.
- Add the chili powder, salt and roasted spices and cook for another 1-2 minutes.
- Add the jaggery, lemon juice and cook until liquid reduces a bit and oil separates, few minutes.
- Turn off heat.
- 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.
Notes
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Condiment
- Cuisine: South Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
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Frequently Asked Questions
Why does the recipe dry-roast the fenugreek, coriander, and cumin seeds separately before adding them?
The instructions call for dry-roasting these three spices until golden brown, about 4–5 minutes, then grinding them before they go into the pickle. The recipe specifically warns not to burn the fenugreek because it becomes very bitter — dry-roasting develops a nutty depth that raw ground spices don’t provide.
Is this pickle ready to eat immediately?
The “instant” in the name refers to the preparation method (no long brining), but the notes say you can also keep it in a cool, dry place for 3–4 days before eating — and that the pickle tastes better the longer it preserves. 
What makes this pickle South Indian in style?
The article explains that garlic is typically used in North Indian pickles, but this version uses mustard seeds, fenugreek seeds, and sesame oil — hallmarks of South Indian cooking — making it a personal blend of the author’s North/South Indian background.
Lovely, made it a few times now. Thank you
What do you do with garlic pickle. It sounds amazing, but I am not sure how to use it.
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
Thank you!!!