Little more than ½ cup garlic cloves
¼ tbsp. methi seeds / menthulu
1 to 1½ tbsp. mustard seeds
¾ tbsp. white sesame seeds (optional, but adds volume and taste to the pickle.)
3 tbsp. Red chili powder (adjust to suit your taste,2 tbsp is moderate)
Salt to taste
1 large Lemon
1.5 tbsp. clean jaggery or honey
Oil as needed

optional ingredients for garlic pickle recipe

4 cloves and 1 ½ “cinnamon stick (powdered finely)
Additional 4 cloves and 1” cinnamon (dry roast and keep aside)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make garlic pickle recipe

. Peel off the garlic skin and air dry them for 3 to 4 hrs. Do not handle them with moist hands or utensils or spoons. Discard any garlic cloves with fungi or scars or look discolored. This will spoil the pickle.
. Dry roast one after the other: methi seeds, sesame seeds and 2 cinnamon sticks and 10 cloves. Separate 1 cinnamon stick and 4 cloves aside.
. Add mustard seeds and roasted ingredients (except 1 cinnamon stick and 4 cloves) to a jar and powder finely.
. Transfer the garlic cloves to a wide utensil. Add ground powder, red chili powder, salt, lemon juice, 1 cinnamon stick and 4 cloves (that were set aside), jaggery and oil to the garlic. Mix well.
. I used honey so i added it later
. Set this aside for 1 day. After a day pour extra oil to bring it to the desired consistency and mix well. Adjust the salt and lemon juice. Bottle it and refrigerate.
. You can serve with steamed rice, dosa, idli, pesarratu or rava upma and semiya upma.

NOTE:I have never tried it personally storing without refrigeration. So I suggest you refrigerate. Refrigerated pickle stays good for about 6 to 8 weeks.

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