No food is complete without adding garlic to it. Garlic pickle is a spicy way to store the garlic and enjoy the healthy benefits of garlic. Many people avoid working with garlic as its smell remains in the hands for long. To overcome this smell, you can rub oil or butter on your hands and then wash them with soap. It takes a week to set the garlic pickle and you can keep it for three months with you.
- One third cup full of garlic cloves
- Half teaspoon salt
- Three tablespoons mustard oil (sarso ka tail)
- One tablespoon red chili powder
- Half teaspoon haldi (turmeric)
- Juice of one lemon
- Quarter teaspoon of heeng (asafetida)
- Quarter teaspoon of dry coriander seeds
- Quarter teaspoon of cumin seeds
- Quarter teaspoon of methi dana (fenugreek seeds)
- Two teaspoon of mustard seeds (rai)
Roast coriander seeds, cumin seeds, methi daana and mustard seeds till a fine aroma rises. Grind these all with heeng till a fine powder forms. Heat the oil and fry the garlic cloves with haldi. Then add lemon juice, salt, red chili powder and the grounded masala and cook for fifteen minutes. Place the pickle in clean sterilized bottles and keep the pickle in the sunlight for a week. Then the pickle will be ready to eat.