Garlic Pickle Recipe
This garlic pickle or lehsun ka aachar is one of my favorite pickles of choice. Made with red chilies and spices like turmeric, cumin, fenigreek and mustard, the garlic pickle is a cooked pickle and can be stored for a long time for use.
Ingredients
| Garlic flakes | 1/4 Kilogram | |
| Red chilli powder | 1 1/2 Tablespoon | |
| Turmeric powder a pinch | ||
| Fenugreek | 2 Pinch | |
| Cumin | 2 Pinch | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Sesame oil | 3 Tablespoon | |
| Mustard | 1/4 Teaspoon | |
| Fenugreek a pinch | ||
| Warm water | 1/2 Cup (16 tbs) | |
| Vinegar (boiled and | ||
| Cooled) 1/2 cup | ||
| Sugar | 1/2 Teaspoon | |
| Mustard | 1 Teaspoon | |
| Salt | To Taste | |
Directions
1) Boil the garlic flakes till tender and pat them dry.
2) Cook the dried garlic in 1 tablespoon of sesame oil and remove from fire before they change colour or crack.
3) Soak the second ingredients in 1/4 cup of vinegar and grind well.
4) Season 1/4 teaspoon mustard in 2 tablespoons oil. Add fenugreek and saute well.
5) Lower the flame and cook the ground ingredients by stirring continuously.
6) Pour boiled and cooled water into the same pan and when they start boiling add the other ingredients and the garlic.
7) If the pickle is too sour, add a little sugar.
8) Remove from fire and when cool, store in a bottle.
2) Cook the dried garlic in 1 tablespoon of sesame oil and remove from fire before they change colour or crack.
3) Soak the second ingredients in 1/4 cup of vinegar and grind well.
4) Season 1/4 teaspoon mustard in 2 tablespoons oil. Add fenugreek and saute well.
5) Lower the flame and cook the ground ingredients by stirring continuously.
6) Pour boiled and cooled water into the same pan and when they start boiling add the other ingredients and the garlic.
7) If the pickle is too sour, add a little sugar.
8) Remove from fire and when cool, store in a bottle.
Chef
