INSTANT GARLIC PICKLE

INSTANT GARLIC PICKLE

Normally making pickles involves many steps to follow before we get the end product.. Lemon, raw mango pickles have to be made that way, no other go mostly then only you will get the original taste .. but today what we are going to see is an instant pickle which we can prepare in just 1/2 an hour provided that you have the garlic peeled earlier.. Garlic pickle which we get ready made in stores contains lot of salt and oil and when we prepare at home we can lessen the amount of oil and salt.. It has a self life of about 15 to 20 days.. so prepare in smaller amounts and if you are making it as bulk you can very well store it in a fridge.

INGREDIENTS

Garlic - 2 cups

Tamarind - lemon size soak and extract 

Red chilly powder - 3 tsp

Turmeric powder - 1/2 tsp

Asafoetida - 1/2 tsp

Mustard seeds - 1 tsp

Curry leaves - few

Jaggery (vellam) - 1 tsp

Salt - 2 tsp 

Gingely oil - 1/2 cup  

To dry roast and grind

Coriander seeds - 2 tbsp

Cumin seeds - 1 tsp

 Fenugreek seeds - 1/2 tsp

In a kadai, add coriander seeds , cumin seeds and fenugreek seeds, dry roast in medium flame for about 3 mins till it turns into golden brown.. cool it and grind it into a fine powder.

    METHOD

Heat a kadai on a stove, add gingely oil let it get heated, add asafoetida, mustard seeds and curry leaves , saute for 30 seconds ,add the peeled garlic and in medium flame cook it for 5 to 10 mins till the garlic gets a golden brown colour.

Add in the tamarind extract, chilly powder, turmeric powder, salt and cook in medium flame for another 5 mins till the raw smell of tamarind goes.

Add the dry roast powder we have made , stir it well , cook for  2 mins, add the jaggery and mix it well.. cook for another 2 mins and switch off the stove.. remember to do all this in the medium flame ..

Cool it completely and store in a air tight glass bottle.. Tastes yum with curd rice, you can pack it with rotis while travelling, even for dosa it tastes good.. hope you all will try this easy pickle and get back to me through comments.. Until next post Veni signing off.. Happy cooking !!!

 

 

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About Venicooks

I'm Krishnaveni Shivakumar from Erode ,TamilNadu .Cooking is my Passion and I would like to share the joy of cooking with my recipes in this Blog........