Garlic pickle

• Servings:
• Preparation time: 5-6 minutes.
• Cooking time: 7-8 minutes.
• Total time: 14 minutes.

It’s a must-have for those who love strong, bold condiments and wish to elevate everyday meals with a touch of spice and tradition. I learned the recipe from my neighbour and decided to prepare it myself at home. Following her method step by step, I carefully peeled the garlic cloves.

As I stirred in the garlic, the aroma filled my kitchen and brought a sense of excitement. After cooling, I stored the pickle in a clean glass jar. When I finally tasted it, I was delighted; the pickle turned out just as bold, tangy, and flavourful as hers. Preparing it with my own hands made the experience even more special, and now it’s a regular part of my meals.

An exciting hot pickle that goes best with all your eats, either hot favorite pakora (fritters), paratha, breakfast or meal… it’s a perfect blend of garlic, ginger & spices. It increases the deliciousness to western snacks too.

The taste is something that lingers on long after…

Garlic, known for its medicinal properties and strong flavor, takes center stage in this pickle. It not only enhances taste but also brings digestive and immunity-boosting benefits. Depending on the region, the preparation may vary; some versions are fiery and oily, while others are slightly sweet or tangy with vinegar or lemon juice.

Ingredients:

• Garlic(Peeled): 300 gm
• Salt: 20 gm
• Mustard seed: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Asafoetida: 2 pinch
• Sesame oil/olive oil: 100 ml
• Chilli powder: 3 tablespoon
• Coriander powder: ½ teaspoon
• Cumin powder: ½ teaspoon
• Green chilli: 3-4 no.
• Ginger: 3-4” piece
• Curry leaves: 1 twig
• Vinegar: 3-4 tablespoon
• Jaggery: 1-2 teaspoon (as per taste)

Preparation:

1. Steam them till colour of garlic change to opaque, it takes about 4-5 minutes (I steamed this in rice cooker). Keep aside.
2. Chop ginger and green chilli. Keep aside.

Method:

1. Take a wok. Put oil, when it starts to smoke, add mustard seed and asafoetida, sputter for few seconds, add chopped ginger, stir it and add green chilli and curry leaves, fry them on medium heat for few seconds. Add all dry masala (chilli powder, coriander powder, cumin powder, turmeric powder and steamed garlic) and salt.
2. Stir fry till it get soft (about 3-5 minutes) with lid on. Open the lid add vinegar, put off the flame add Jaggery and mix well.
3. Allow it be cool and transfer into glass jar.
4. Enjoy the pickle with your meal.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Garlic pickle by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.