Peel the garlic, wash it, air dry over a clean kitchen towel and keep it ready.
Dry roast the fenugreek seeds, coriander seeds, cumin seeds and mustard seeds over low heat. Cool and powder it. This is the pickle masala powder. This powder helps to preserve the pickle as well as gives the typical pickle flavor. You can skip these ingredients if you do not intent to keep the pickle for a long time.
Take about 15 cloves of garlic, ginger piece and green chilies. Crush them coarsely.
Heat oil in a pan and fry the garlic cloves over low heat for about 5 minutes. It should get softened but be careful not to burn it.
Remove them using a slotted spoon and keep it aside.
In the same oil, pop the mustard seeds. Add asafoetida and curry leaves.
Add the crushed ginger-garlic-green chilies mix. Saute in low flame for few minutes.
Add turmeric powder, prepared pickle masala powder and red chili powder one by one. Keep the flame low to prevent burning of spices.
Cook on low flame till oil oozes out.
Now add the vinegar and salt. Instead of vineger we can add thick tamarind concentrate or lemon juice. Bring to a boil.
Add the fried garlic cloves and cook everything together for 7-10 minutes. The oil will start oozing out and every spices blends well with the garlic.
Store the delicious and spicy garlic pickle in a clean, air tight container after it cools down completely. It stays good in room temperature for months together when handles properly. You can store in the refrigerator for upto 1 or 2 years.
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The foundations of Mahesh Edible Oil Industries Ltd are laid more than 3 decades ago with two visionary entrepreneurs Late Mr Ram Babu Rathore & Late Mr Shiv Kumar Rathore.
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