Garlic is a storehouse of nutrients and is used in many homes due to its health benefits. It is considered beneficial for the heart and helps in reducing cholesterol. Apart from these benefits, garlic adds a unique flavor to dishes, and its pickle is both delicious and nutritious. Here is how you can make garlic pickle at home and store it for weeks.
Ingredients
Garlic – 250 grams
Mustard – 1 tsp
Fenugreek seeds – 1 tsp
Fennel seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric – 1/2 tsp
Asafoetida – 3-4 pinches
Lemon – 1/2
Oil – 250 grams
Salt – according to taste
Method
First of all, separate the cloves from the garlic bulb.
Soak them in water for a while to make peeling easier. Peel and keep in a bowl.
Take mustard, fenugreek seeds and fennel seeds and grind them finely using a blender or mixer.
Heat oil in a pan on medium flame.
Once the oil is hot, add peeled garlic cloves and fry them till they turn light golden.
Add red chili powder, turmeric powder and asafoetida to the roasted garlic. Mix well with a spatula.
Add prepared masala powders (mustard, fenugreek and fennel) and mix well.
Add salt to taste and cook for 4-5 minutes, stirring occasionally.
Squeeze the juice of half a lemon to the mixture and mix well.
Add the remaining oil to the pickle and mix well.
Let the pickle cool completely.
Store it in an airtight glass jar, preferably in a cool, dry place. Let it ripen for 2-3 days before eating for the best taste.
