Instant garlic pickle

Name: Instant garlic pickle
Total time: 1800 s
Yield: 10 peoples
Cuisine: Indian
Ingredients: 2 cups garlic peeled and cleaned; 2 tbsp red chilly powder; 1/2 tsp turmeric powder; 1/2 cup oil; 1 lemon size tamarind; 2 tbsp salt; 1 tbsp jaggery; 1 tsp musturd seeds; 1/2 tsp asafoetida powder; 2 dry red chillies; 1 sprig curry leaves; 1 tsp musturd seeds; 1 tsp fenugreek seeds

Muniswari.G @muniswari_0205

Chennai

#SP No Indian meal is complete without pickles. Be it an everyday home meal, restaurant thali or an elaborate meal at any function, pickles are a sure shot part of it. Pickles are sure to awaken our taste buds and make wonders. There are various different types of pickles one can make, chosen one for the day is Instant Garlic Pickle Recipe !!! This is an instant, easy spicy and flavorful pickle that’s definitely garlic lovers rejoice.

Muniswari.G @muniswari_0205

Saved

Ingredients

30 minutes

10 peoples

2 cupsgarlic peeled and cleaned
2 tbspred chilly powder
1/2 tspturmeric powder
1/2 cupoil
1lemon size tamarind
2 tbspsalt
1 tbspjaggery
For Tempering:
1 tspmusturd seeds
1/2 tspasafoetida powder
2dry red chillies
1 sprigcurry leaves
To roast and powder :
1 tspmusturd seeds
1 tspfenugreek seeds

Saved

Steps

30 minutes

1

Use fresh garlic bulbs for best taste. Old withered garlic tastes bitter.
Make sure after cleaning/washing garlic, you remove the moisture from it nicely to avoid spoilage of pickle. Just spread them on a cloth for a few minutes before using.
2

Soak tamarind in warm water to ectract thick pulp.
3

For the masala: Dry roast methi and mustard. Let they get crisp and aromatic. Once cool, transfer to a small mixer jar, pulse and keep aside
4
5

In a pan heat oil add garlic flakes Saute on low flame for 3 to 4 minutes
6

Let the garlic flakes turn slightly brown and crisp. Drain the oil... Take only half of the garlic and grind it with the mixer jar...
7

In a kadai / pan, heat oil, splutter mustard. Add red chilly, curry leaves and a big dash of hing. Don't skip hing, it enhance the taste.
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9

Now add grounded garlic paste. Saute on low flame for 3-4 mins.
10

When it's slightly crisp, add salt, haldi, red chilli powder. Also squueze soaked tamarind and add tamarind juice / pulp, fried garlic, jaggery. Mix everything.
11

Allow the mixture to boil 4-5 mins. Let the consistency of the pickle get a bit thick and nice.
12

Then add the pickle masala and give a quick mix. Switch off the stove.. Use oil liberally as it’s an instant pickle and oil is one of the main preservative here. The leftover oil standing on top of the pickle, you can use it for making some subzi / roti.
13

Allow the garlic pickle to cool nicely and store it in an airtight container. Now ready to serve with curd rice...