Garlic pickle is hot and sweet pickle recipe made with garlic, onion, jaggery and spices. The aromatic home made masala powder of seeds enhance the flavor and gives the true taste to this pickle. This pickle is best to serve with any meal and can be stored for 4-5 weeks.

Preparation time: 8 minutes
Cooking time: 10 minutes
Servings: 1 medium size bottle

Ingredients:

• 18-20 cloves garlic (peeled)
• 2 tbsp gur (jaggery)
• 1 onion thinly chopped
• Few peanuts crushed
• 1/2 tsp lemon juice
• 2 green chillies
• 1/2 tsp turmeric powder
• 1 tsp yellow rai (sarson, pickle seeds)
• 1/4 tsp fenugreek seeds
• 1/4 tsp coriander seeds
• 1/4 tsp cumin seeds
• 1 tbsp vegetable oil
• Salt to taste

How to make Garlic pickle:

1. Roast the seeds in a pan and allow to cool.
2. Grind to make a smooth flavorful masala powder.
3. Chop each clove of garlic in 1/2 slices.
4. Heat the oil in a pan.
5. Add the slices of garlic and green chillies.
6. Saute on low heat for 2-3 minutes.
7. Add onion, salt, red chilli powder and turmeric powder.
8. Mix well and cook until the garlic and onion becomes soft enough.
9. Add the grounded masala powder, peanuts, lemon juice and gur.
10. Cook for 3-4 minutes until gur dissolves.
11. Add 1/2 cup of water and wait for few boils.
12. Turn the gas off and allow to cool.
13. Shift in the air tight bottle and keep at cool, dry place.
14. This pickle will be ready to eat in next 3 days.

Chef Tips:

1. You can use this pickle with your everyday meal.
2. Do not over cook the garlic, else it will get burnt and pickle will smell smoky and sour.
3. Always keep this pickle in air tight containers for long lasting.
4. This pickle can be stored for a month if preserved properly.