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
- 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.