If peeled Garlic pods are readily available, the method to make Garlic Pickle is very simple. It is a very tasty pickle and when eaten with dinner or lunch can also help in digestion.
Peeled Garlic – 1 cup + 2 tbsp
Chilli Powder – 1 ½ tbsp
Roasted Fenugreek (Methi) Powder – ¼ tsp
Turmeric (Haldi) Powder – ¼ tsp
Asafoetida (Hing) – ¼ tsp
Jaggery (Gur) – 1 tsp
Salt to taste
Lemon Juice – 2 to 3 tbsp
Gingelly Oil (Til Ka Tel /Nalla Ennai) – 4 tbsp
Mustard – 1 tsp
Crush 2 tbsp of Garlic coarsely.
Heat the Oil in a pan. Add Mustard Seed.
When it crackles, add the crushed Garlic and cook in low flame for a minute. Stir continuously.
Add the remaining 1 cup of Garlic. Stir cook for 4 to 5 minutes.
Cover and cook for 4 to 5 minutes more stirring in between in low flame.
Add all the masala powder.
Cook for a couple of minutes and add the Jaggery. Continue cooking till the Oil separates from the pickle.
Add the Lemon Juice. Switch off the flame. Mix well. Allow it to cool well.
Store it in an air tight glass bottle or container.
It stays fresh in the refrigerator for more than a month.
If it is to be stored for more days, increase the oil quantity so that the oil level is at least about an inch more than the pickle level. This will help to store the pickle outside also; no necessity to keep in the refrigerator.