Ingredients

• 1/2 cup garlic (lehsun) cloves , peeled

• 3 tbsp mustard (rai / sarson) oil

• 1/4 tsp turmeric powder (haldi)

• 2 tbsp lemon juice

• 1 tbsp chilli powder

• 1 tsp finely chopped jaggery (gur)

• 1/2 tsp salt

• To Be Ground Together For The Masala

• 2 tsp split mustard seeds (rai na kuria)

• 1/4 tsp split fenugreek seeds (methi na kuria)

• 1/4 tsp cumin seeds (jeera)

• 1/4 tsp crushed coriander seeds

• 1/4 tsp asafoetida (hing)

 

Cooking Directions

• Heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.

• Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.

• Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally

• Add the masala powder, mix well and cook for another minute.

• Remove from the flame, cool and store in a sterilised glass jar.

• Store in a cool dry place. This pickle is ready for the table after 1 week.