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Garlic pickle
By : Uma Devi Ramachandra
Category : Vegetables, South indian, Chutneys, sauces, jam and pickles
Servings : 10
Time Taken : 15-30 mins
Rating :
  1. Mix red chilli powder, haldi, mustard powder, salt & methi powder & keep aside.
  2. Heat til oil to smoking point, reduce flame, add mustard seeds, hing, curry leaves
  3. Fry till the seeds splutter, remove from fire, add garlic cloves stir well in the hot oil
  4. Add masala powders & lime juice, mix well, let it cool.
  5. Preserve it in a clean bottle, can be used after a day.

Tip: To remove the outer skin of garlic cloves easily, just rub the cloves with few drops of oil. This pickle will stay for 3 to 4 months

250 g - garlic cloves (outer husk removed)
120ml - til oil
1 tsp - haldi
1&1/2 tbsp - red chilli powder
Juice from 4 medium limes
1&1/2 tbsp - salt
2 tsp - mustard powder (dry fried and powdered)
1/2 tsp - methi powder (dry fried and powdered)
1 tsp - mustard seeds
15 - curry leaves
1/8 tsp - hing
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