Garlic PickleRecipe Cuisine: Indian | Recipe Category: Pickle
Prep Time: 10 mins | Cooking Time: 10 mins | Makes: 1.5 cup
Garlic - 1 cup
Tamarind - Lemon sized
Chilli powder - 3 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp(optional)
Turmeric powder - 1/2tsp
Asafoetida / Perungayapodi - 1/8 tsp
Fenugreek powder - 1/2 tsp
Mustard seeds - 1 tsp
Fenugreek seeds / Vendhayam - 1/4 tsp
Sugar - 1/2 tsp
Salt - to taste
Gingelly oil / Nallennai - 1/4 cup
Peel the skin of garlic and cut them into 2 halves if it is a larger variety. Soak tamarind in 1 cup of water and extract its juice.
Heat oil in a pan, season with mustard seeds, fenugreek seeds. When mustard seeds begin to pop, add the garlic and saute for a minute. Do not burn the garlic or make it brown as the pickle wont taste good.
Once the garlic is half cooked, add in chilli powder, coriander powder, cumin powder, turmeric powder, asafoetida, salt and sugar.
Add in tamarind extract and cook till it thickens. Do not make it too thick as the pickle will further thicken after cooling.
Transfer the pickle to a air tight container after cooling.
- Do not burn the garlic. Watch out after adding garlic.
- If you want more pickle, you can adjust the quantity of tamarind extract and other spice powders accordingly.
|Keep all you ingredients ready(some ingredients may be missing in the picture)|
|Cut the garlic cloves into two halves if it is a bigger variety|
|In a pan, pour 1/4 cup of sesame oil|
|Add a teaspoon of mustard seeds|
|Add 1/4 tsp of fenugreek seeds|
|Wait for the mustards seeds to pop|
|Add the garlic cloves and saute for a minute. Do not lt it brown or burn. The taste will not be good if it burns.|
|Now, add in chilli powder turmeric powder, cumin powder, asafoetida, sugar and salt to taste|
|Add a cup of tamarind extract|
|Now add 1/4 teaspoon of fenugreek powder(dry roast the 2 tblspn fenugreek seeds and make it to a smooth powder. Store it in a air tight container and use it for later)|
|and 3 tsp of coriander powder|
|Cook till it thickens. Do not make it too thick as the pickle will further thicken after cooling.|
|Transfer the pickle to a air tight container after cooling.|