Description
This garlic pickle recipe is a South Indian style, using mustard seeds, fenugreek seeds and sesame oil.
Ingredients
Units
Scale
- 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