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