Ingredients:
1 cup small garlic cloves, peeled
1/4 cup gingelly oil / sesame oil
3/4 tsp mustard seeds
1 dried red chilli, broken
1 1/2 tsp ginger, finely chopped
1 green chilli, chopped
few curry leaves
1/4 tsp turmeric powder
2- 2 1/2 tbsp kashmiri chilli powder
3/4 tsp fenugreek powder
1/2 tsp asafoetida powder
salt to taste
1/4 cup water
3 tbsp vinegar
Preparation:
- Peel garlics and steam for 6-7 minutes till soft and slightly crunchy.
- Heat gingelly oil in a pan over medium flame and splutter mustard seeds and fry broken dried red chilli.
- Then add finely chopped ginger, green chilli and few curry leaves and stir well till ginger turns golden.
- Switch off the flame and add turmeric powder, kashmiri chilli powder, fenugreek powder, asafoetida powder and salt and mix well.
- Then add 1/4 cup of water and mix well and bring it to a boil.
- Add steamed garlic, mix well and cook for 1-2 minutes.
- Add vinegar to this, mix well and cook for a minute.Â
- Switch off the flame and keep it aside to cool to room temperature.
- Transfer to a glass bottle / jar and press it well so the oil comes on top. Start using the pickle after 2 weeks…
- If you feel the oil is less after bottling, heat 1 tbsp gingelly oil, cool down and pour on top of the pickle jar.
- It stays well at room temperature for a few weeks. Refrigerate after one month for longer shelf life..
Recipe Source: maya_yummyoyummy (Instagram)
