Garlic is one of the very healthy vegetables that are heart-healthy. It is a key seasoning ingredient that is used widely around the world. A south-Indian meal is not complete without a bowl of creamy curd rice. A spicy pickle elevates the taste of the curd rice. However, a store-bought pickle is loaded with preservatives and is not my first choice. I try to make pickles at home during summer that have a longer shelf-life. Apart from that I also make some instant pickles like this. One of them is our favorite GARLIC PICKLE. After a grocery haul, I usually buy a big bag of garlic that I use over wide things. This Garlic pickle is easy to make and can be used for a month’s time if it is handled properly. Try this pickle and you can taste it with curd rice, rotis and dosas too.
Ingredients
- Tempering Ingredients
Instructions
- Heat a pan and add gingelly oil to it. Once it turns hot, add mustard seeds followed by fenugreek seeds. Let it get roasted.
- Add one cup of peeled and washed garlic cloves to the oil. Sautee them until you see golden spots on the garlic.
- Add half a cup of tamarind juice to the sauteed garlic along with a quarter teaspoon of turmeric powder and a teaspoon of red chilli powder. Let it cook for about 7 - 8 mins until the garlic is half cooked.
- Coarsely grind about 10 garlic cloves separately without adding water.
- Add the grounded garlic and give a quick stir. Cook for another 4 mins until the raw, pungent smell goes off.
- Finally, add a small piece of jaggery to the garlic pickle and give a quick stir. Let it cool down and then store them in a glass bottle.
Notes
- I have used garlic cloves without chopping them. You can also cut them lengthwise and make this garlic pickle.
- Always use thick tamarind juice for this pickle.
- Make sure to place them in a dry, glass bottle for longer shelf life.
- I have used fenugreek seeds while tempering. You can also add a quarter teaspoon of fenugreek powder at the last.