Garlic Pickle Recipe

Ingredients

• 250 g Garlic Cloves (peeled, washed and patted dry)
• 2 Tbsp Vegetable Oil (neutral oil for initial frying)
• 2 Tbsp Sesame Oil (adds authentic nutty flavor)
• 1 tsp Mustard Seeds (whole seeds)
• 0.5 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 1 pinch Asafoetida (Hing)
• 3 Green Chilies (roughly cut; adjust to heat preference)
• 12 Curry Leaves (fresh)
• 1 Tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 1 tsp Red Chilli Powder (use a mix of spicy and color‑giving chili)
• 60 ml White Vinegar (regular distilled white vinegar)
• 1 Tbsp Black Jaggery (crushed; can use yellow jaggery or brown sugar)
• 1 tsp Sugar
• 1 tsp Salt (adjust to taste)

Instructions

1. Prepare Garlic

   Peel the garlic cloves, wash them thoroughly, then spread on a clean cloth and pat dry completely. Optionally place under a fan for faster drying.

   Time: PT5M

2. Lightly Fry Garlic

   Heat 2 Tbsp vegetable oil in the wok over medium‑low flame. Add the dried garlic cloves and pan‑fry until the outer surface turns a light golden brown; the inside will be about three‑quarters cooked.

   Time: PT5M

   Temperature: Medium‑low

3. Set Aside Fried Garlic

   Transfer the lightly fried garlic to a large mixing bowl and set aside.

   Time: PT1M

4. Temper Spices in Sesame Oil

   In the same wok, add 2 Tbsp sesame oil. Once hot, add 1 tsp mustard seeds (and optional ½ tsp yellow mustard). When they start to splutter, add cumin seeds, fenugreek seeds, a pinch of asafoetida, and the roughly cut green chilies. Stir quickly.

   Time: PT2M

   Temperature: Medium

5. Add Aromatics

   Add curry leaves, then 1 Tbsp ginger‑garlic paste and the remaining green chilies. Stir for about 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium

6. Incorporate Red Chilli Powder

   Reduce flame to low and sprinkle 1 tsp red chilli powder. Stir continuously to avoid burning the powder.

   Time: PT1M

   Temperature: Low

7. Add Vinegar and Sweeteners

   When oil begins to separate and pool around the spices, add 60 ml white vinegar, 1 Tbsp crushed black jaggery, 1 tsp sugar, and 1 tsp salt. Mix well until the jaggery dissolves.

   Time: PT2M

   Temperature: Low

8. Combine Garlic with Masala

   Add the previously fried garlic back into the wok. Stir to coat each clove with the masala. Reduce flame to the lowest setting and let the pickle steep for 5 minutes, allowing flavors to meld and excess moisture to evaporate.

   Time: PT5M

   Temperature: Low

9. Cool and Transfer

   Turn off the heat and let the pickle cool to room temperature (about 30 minutes). Meanwhile, sterilize a glass jar by boiling it in water for 10 minutes or heating in an oven at 180°C for 10 minutes. Let the jar dry.

   Time: PT30M

10. Store

    Transfer the cooled garlic pickle into the sterilized jar using a clean spoon. Seal tightly and refrigerate. The pickle is ready to eat immediately but develops deeper flavor after 15 days at room temperature or can be stored refrigerated for 6‑12 months.

    Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

5 g

Fat

1 g

Fiber

0.5 g