Authentic Homemade Garlic PickleVeg
Elevate your meals with this delicious, homemade garlic pickle! This simple recipe blends aromatic garlic cloves with a vibrant mix of mustard seeds, fenugreek, and spicy red chili powder, balanced perfectly by tangy vinegar and a hint of jaggery sweetness. Easy to prepare and bursting with traditional flavor, this instant pickle stays fresh for months. Serve it as a perfect side for chapatis, rice dishes, or your favorite Indian meals for a flavorful, zesty kick in every bite.
Ingredients
Fry The Garlic Cloves:
3 tbsp Sesame Oil
2 clove Garlic
Masala For Garlic Pickle:
3 tbsp Sesame Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3 tsp Fenugreek Seeds
1 tsp Asafoetida
2 nos. Green Chilli
3 sprigs Curry Leaves
3 tbsp Ginger Garlic & Green Chillies Paste
4 tbsp Red Chilli Powder
1 cup Vinegar
1 cup Black Jaggery Powder
1 tsp Sugar
1 tbsp Salt
Instructions
Step 1— Prepare and Fry the Garlic
1
Ensure your garlic cloves are peeled, washed, and completely dried on a cloth or under a fan to remove all moisture.
2
Heat regular vegetable oil in a wok or kadhai.
3
Add the garlic cloves and pan-fry on low flame until they are golden brown on the outside and about 3/4 cooked.
4
Remove the garlic from the oil and set aside in a large bowl.
Step 2— Make the Masala
1
In the same pan, add sesame oil (or your preferred oil).
2
Once hot, add mustard seeds, cumin seeds, and fenugreek seeds; allow them to splutter on low flame to avoid burning.
3
Add asafoetida (hing), slit green chillies, and curry leaves.
4
Stir in the ginger, garlic, and green chilli paste, cooking until the raw smell disappears.
5
Lower the flame and mix in the red chilli powder, frying until the oil begins to separate from the sides.
6
Pour in the vinegar to add tanginess.
7
Add the black jaggery powder (or yellow jaggery), sugar, and salt to balance the flavors.
Step 3— Combine and Finish
1
Add the fried garlic cloves into the masala mixture.
2
Reduce the flame and let it cook for at least 5 minutes so the flavors steep into the garlic.
3
Ensure all moisture has evaporated to guarantee a longer shelf life.
4
Allow the pickle to cool down completely to room temperature before transferring it into a sterilized jar.
