Name: Garlic pickle recipe by Rabia Hamnah at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: Garlic Flakes – 1 cup; Tamarind – small lemon size; Chilli Powder – 3 teaspoons; Turmeric Powder – 1/4 teaspoon; Asafoetida Powder – 1/2 teaspoon; Gingelly Oil – 4 to 5 tablespoons; Mustard – 1 teaspoon; Curry leaves – few; Salt – 2 teaspoons or as per taste; Jaggery powdered – 1 teaspoon; TO FRY AND GRIND:; Coriander Seeds – 2 tablespoons; Cumin (Jeeragam) – 1 tablespoon; Fenugreek seeds – 1 teaspoon

ABOUT Garlic pickle RECIPE

Garlic helps to purify blood circulation, it prevents cough and flu.It prevents heart disease and cancer.

Ingredients Serving: 10

Garlic Flakes – 1 cup
Tamarind – small lemon size
Chilli Powder – 3 teaspoons
Turmeric Powder – 1/4 teaspoon
Asafoetida Powder – 1/2 teaspoon
Gingelly Oil – 4 to 5 tablespoons
Mustard – 1 teaspoon
Curry leaves – few
Salt – 2 teaspoons or as per taste
Jaggery powdered – 1 teaspoon
TO FRY AND GRIND:
Coriander Seeds – 2 tablespoons
Cumin (Jeeragam) – 1 tablespoon
Fenugreek seeds – 1 teaspoon

Instructions

Take four to five whole garlics, separate the flakes and peel the skin. For the pickle, use garlic with small size flakes. If the flakes are big then cut it into two to four lengthwise. Take a cup of garlic flakes and keep aside.
Soak tamarind in water and squeeze out a cup of thick juice.
In a dry kadai put the coriander seeds, cumin and fenugreek one by one and fry till it slightly changes its colour. Cool it and powder it.
In thick bottomed kadai put the oil and when it is hot add mustard. When it starts pop up add asafoetida powder and curry leaves and then add garlic flakes.
Fry the garlic till it become light brown. Add tamarind juice, red chilli powder, turmeric powder and salt.
Mix it well and allow to boil. Then add coriander/jeera/fenugreek powder and stir well. Add jaggery powder and cook till it is thick.
Remove, cool it and store it in a jar. Goes well with Curd Rice.

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