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Instant Garlic Pickle

Instant Garlic Pickle

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

  • Author: Chitra Agrawal
  • Total Time: 30 minutes
  • Yield: 1 jar 1x


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


  • 1 cup small garlic cloves, peeled
  • 3 tablespoons sesame oil
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • lemon juice, ¼ cup
  • large pinch asafoetida or hing
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 1/2 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.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
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