Instant Garlic Pickle

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. https://youtu.be/jX5n-ZdjvZ4
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
  • 1 cup Garlic Cloves
  • 0.5 cup Thick Tamarind Juice
  • 1 dash Salt
  • 0.25 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 0.25 tsp Asafoetida Powder
  • 0.25 stick Jaggery
    • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Fenugreek Seeds
  • 3 tbsp Gingelly Oil
Instructions
  1. Heat a pan and add gingelly oil to it. Once it turns hot, add mustard seeds followed by fenugreek seeds. Let it get roasted.
  2. Add one cup of peeled and washed garlic cloves to the oil. Sautee them until you see golden spots on the garlic.
  3. 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.
  4. Coarsely grind about 10 garlic cloves separately without adding water.
  5. Add the grounded garlic and give a quick stir. Cook for another 4 mins until the raw, pungent smell goes off.
  6. 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.
Recipe 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.