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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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 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


  • 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.