Garlic Pickle

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:

1. Peel garlics and steam for 6-7 minutes till soft and slightly crunchy.
2. Heat gingelly oil in a pan over medium flame and splutter mustard seeds and fry broken dried red chilli.
3. Then add finely chopped ginger, green chilli and few curry leaves and stir well till ginger turns golden.
4. Switch off the flame and add turmeric powder, kashmiri chilli powder, fenugreek powder, asafoetida powder and salt and mix well.
5. Then add 1/4 cup of water and mix well and bring it to a boil.
6. Add steamed garlic, mix well and cook for 1-2 minutes.
7. Add vinegar to this, mix well and cook for a minute. 
8. Switch off the flame and keep it aside to cool to room temperature.
9. 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)