Tuesday, January 21, 2014

Garlic pickle

Without a pickle, a meal is incomplete in most of the Indian houses.Mine is not an exception too.I prefer home made pickles because vinegar is dominating in many of the bottled & exported pickles.

This recipe is simple and also gives fresh and instant pickle.So go ahead and try this one.


Garlic pod full          -             5
Sesame oil               -             4 tbsp
Lime   juice               -             from 1 1/2 lime
salt                                         to taste
Asafoetida                -             1/2 tsp
Fenugreek seeds     -             1 tbsp
Mustard seeds         -              2 tbsp + 1/4 tsp
Red chilli powder     -              2 tsp


Peel off the garlic skin.

Dry roast 2 tbsp mustard seeds in a heavy bottomed pan for 40 to 50 seconds and transfer it into a plate.See note for more clarity.Then dry roast the fenugreek seeds slowly until brown.Then transfer it into the same plate.Once they cool down completely, grind it into a fine powder.

In the same pan , add 2 tbsp oil and add garlic and salt and saute until soft.This might take about 7 to 10 minutes.Then add red chilli powder and saute for another 2 minutes until the raw smell goes away.Turn off the heat and add ground fenugreek & mustard powder and lime juice.Mix everything thoroughly.

Heat the remaining oil in a separate pan and add mustard seeds.Once they crackle , add asafoetida and turn off the heat and pour over the pickled garlic.

Store it after it cools down completely. Enjoy with your rice or roti.


  1. Do not let the mustard crackle.We want them warm only.Alternately you can sun dry for an hour also.
  2. Refrigerate for long shelf life.

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