Garlic Pickle (With Jaggery)
Both J and D loves Garlic pickle whereas I was not a big fan of it till I tasted one at my cousin’s place. It was also a store bought one but a different brand. It had a mild sweetness to it, reminding me of Puliyinji. Ever since that I have been thinking of making garlic pickle at home. The taste I like is an equal balance of sweet, sour and hot. You may adjust the seasoning to suit your taste.
Garlic Pickle (With Jaggery)
Both J and D loves Garlic pickle whereas I was not a big fan of it till I tasted one at my cousin's place. It was also a store bought one but a different brand. It had a mild sweetness to it, reminding me of Puliyinji. Ever since that I have been thinking of making garlic pickle at home. The taste I
Ingredients
- 250 gms Peeled Garlic cloves
- 1/4 cup Sesame oil
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida
- a few Curry leaves
- 2 - 1/2 tablespoons Chilli powder - (adjust to taste)
- 3/4 teaspoon Turmeric powder
- 1 - 1/2 tablespoons Tamarind paste
- 1 - 1/2 cups Water
- to taste Salt
- 2 - 1/2 tablespoons Grated Jaggery (or more)
- 1/2 teaspoon Fenugreek powder
Instructions
- Heat oil in a pan.
- Add mustard seeds.
- When it starts to splutter, add curry leaves and asafoetida and give a stir.
- Add the garlic cloves and saute till the garlic turns a shade darker.
- Add the chilli powder and turmeric powder and mix well.
- After a minute, add the tamarind paste diluted in water.
- Mix and allow to boil on medium heat till the liquid reduces to half.
- Add the salt, jaggery and fenugreek powder.
- Cook further till the gravy thickens and switch off heat.
- Adjust the seasoning.
- Allow to cool completely.
- Once cool, transfer to an air tight jar.