Hot Garlic Pickle Recipe


Difficulty LevelEasyCuisine


 Garlic2 Kilogram, peeled and pounded lightly to mash, not pulp
 Salt250 Gram
 Turmeric powder2 Teaspoon
 Mustard seeds1 1⁄2 Teaspoon
 Fenugreek seeds1 1⁄2 Teaspoon
 Aniseed1 1⁄2 Teaspoon
 Nigella1 1⁄2 Teaspoon
 Cumin seeds1 1⁄2 Teaspoon
 Dry mango powder200 Gram
 Mustard oil200 Gram
 Chili powder200 Gram (As Per Taste)

Nutrition Facts

Serving size: Complete recipe

Calories 6185 Calories from Fat 2195

% Daily Value*

Total Fat 251 g386.2%

Saturated Fat 31.6 g157.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 99673.7 mg4153.1%

Total Carbohydrates 957 g319.1%

Dietary Fiber 129.1 g516.6%

Sugars 169.5 g

Protein 160 g320.2%

Vitamin A 1248.8% Vitamin C 1264.9%

Calcium 465.9% Iron 435.1%

*Based on a 2000 Calorie diet


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.



Vinay says :

Does one need to burn/cook the mustard oil? Or just add raw (straight) from the bottle?
Posted on: 18 April 2012 - 10:58pm
Food Sage profile page

Food Sage says :

Add it raw, mustard oil is used just like olive oil in some parts of india, where they use it in salads and stuff :-)
Posted on: 20 April 2012 - 1:58am