Hot Garlic Pickle
|Garlic||2 Kilogram, peeled and pounded lightly to mash, not pulp|
|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.