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Hot Garlic Pickle

admin's picture
Ingredients
  Garlic 2 Kilogram, peeled and pounded lightly to mash, not pulp
  Salt 250 Gram
  Turmeric powder 2 Teaspoon
  Mustard seeds 1 1⁄2 Teaspoon
  Fenugreek seeds 1 1⁄2 Teaspoon
  Aniseed 1 1⁄2 Teaspoon
  Nigella 1 1⁄2 Teaspoon
  Cumin seeds 1 1⁄2 Teaspoon
  Dry mango powder 200 Gram
  Mustard oil 200 Gram
  Chili powder 200 Gram (As Per Taste)
Directions

1 Mix together the garlic, salt and turmeric and leave in the sun for a day.
2 Roast all the seeds lightly on a tava or in a karhai, then grind them coarsely.
In an electric blender, this should not take more than 2 seconds. Add to the garlic.
3 Also add the mango powder, chilli and just enough oil to cover all the ingredients in the jar. Stretch the muslin across the mouth of the bottle, tie it there, cover and keep in the sun for another 6 days. Transfer to smaller bottles if you like and store. Make sure there's oil covering the ingredients in each case add more if needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Vegetarian
Servings: 
93

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2 Comments

Vinay's picture
Does one need to burn/cook the mustard oil? Or just add raw (straight) from the bottle?
Food.Sage's picture
Add it raw, mustard oil is used just like olive oil in some parts of india, where they use it in salads and stuff :-)