Garlic Pickle

ByPremalatha Aravindhan

Ingredients:

  • 1& 1/2 Cup Garlic Cloves(peeled)
  • 1/4 Cup White Vinegar
  • 1&1/2 tsp Mustard seeds( roasted)
  • 1 tsp Fenugreek seeds( roasted)
  • 1 tsp Cumin Seeds(roasted)
  • 10 Red Chillies (roasted)
  • 1-1/2 tsp Salt
  • 1/2 tsp sugar
  • 1 tsp Turmeric Powder
  • 1&1/2 tbsp Gingelly Oil
  • 1/4 tsp Hing Powder
  •  Few Curry Leaves

  
Method: 

Take 1 cup of garlic cloves and keep the remaining 1/2 cup of garlic cloves aside. If the cloves are very big give them a smack using a knife or rolling pin. If the cloves are very small you can just leave it as they are.Wash the cloves well in water.And then add white vinegar,1/2 tsp salt and sugar in the garlic cloves and mix them well.Close the bowl with lid and soak the garlic overnight,so that the cloves absorbs the juices well.The next day morning if you see the cloves become soft and it sucks juices well.

Fry the remaining 1/2 cup garlic in 1/2 tsp of oil and take it out.In the same pan roast the red chillies,mustard seeds,fenugreek seeds and a tsp of cumin seeds seperately one by one and let it cool for few minutes and grind them in the mixie into fine paste.

Add the remaining oil in the pan and heat it.Add the remaining cumin seeds,once it started crackle add the hing powder,turmeric powder,1 tsp salt and Curry leaves.

Add the grind ed paste into pan and cook for few minutes,until the raw smell goes.Wait for few minutes and stir the continuously,until the gravy becomes thick and the colour also changed to dark brown.

           Drain the vinegar and add the garlic cloves into the thick gravy.Cover and cook for few minutes.

Don’t cook the garlic more,just for few minutes.Once the garlic becomes soft,remove the Pickle from the stove.Cool it and transfer it in a jar/bottle.

Tips:

Soak the garlic for overnight.For best result you can soak it for one day so that the raw smell of the garlic will not be there and the garlic also sucks the juice fully.

After adding the garlic into the pan,don’t cook the garlic too much just for few minutes is enough.

Always use the small garlic for pickle.The taste will be nice than the bigger one

Hi, welcome to premascook.com! My name is Prema and I am the cook, baker, writer, photographer, and publisher of this site.Cooking and cuisine have always been at the heart of fine living, celebrating the community and its efforts. A meal has never been anything to take for granted in my life and this blog is a greater reflection of that simple idea.

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41 Comments

  17. OMG…. what a pickle…. i cannot remove my eyes from the pickle picture… i always love the garlic pickle…. but never tried at home…. book marekd urs…. fantastic clicks…..

    Reply

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