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Hot Garlic Pickle

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  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)

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: 
Side Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 67 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1071.8 mg44.7%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.4 g5.6%

Sugars 1.8 g

Protein 2 g3.4%

Vitamin A 13.4% Vitamin C 13.6%

Calcium 5% Iron 4.7%

*Based on a 2000 Calorie diet


Vinay's picture
Food.Sage's picture
Hot Garlic Pickle Recipe