Two Ways To Make Garlic Pickle

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Updated: Wednesday, February 20, 2013, 15:44 [IST]
 
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Pickles add a different taste to your dish. Be it rice or chapati, adding a pickle in every serving makes the dish more delicious and authentic. Mango and green chilli pickles are the most preferred varieties in most of the households. You can also use garlic if you love to have garlic or raw onion in your meal. Check out two different ways to make garlic pickle recipe.

Simple garlic pickle recipe:

Two Ways To Make Garlic Pickle

Ingredients

  • 1 cup garlic cloves, cleaned
  • ½ cup lemon juice
  • 1 ½ tbsp cumin seeds, roasted
  • 2 tbsp fenugreek seeds (methi dana), roasted
  • 2 tbsp roasted coriander seeds
  • salt, as per taste
  • 3-4 tbsp red chilli powder
  • ½ – 1 tsp turmeric powder
  • ¼ cup sesame oil (til ka tel)

Directions to make garlic pickle:

1. Heat oil in a skillet. Add garlic cloves and saute well.

2. Blend all the roasted seeds in to a fine powder. Add the powder in the skillet and mix with garlic.

3. Now add salt, turmeric powder and red chilli powder. Saute and then pour lemon juice.

4. Cook till it thickens. Add more oil if required. Cook for 5-6 minutes. Let it cool. Preserve in glass bottles.

Garlic pickle recipe using mango and ginger:

Ingredients

  • 1 cup garlic cloves, cleaned
  • ½ cup raw mangoes, peeled and chopped
  • 2 tsp ginger powder
  • salt
  • 3-5 tbsp red chilli powder
  • 2-4 tsp mustard seeds
  • 2 tbsp fenugreek seeds (methi dana), roasted and powdered
  • 1 tsp turmeric powder
  • 2 tbsp cumin seeds powder
  • ½ cup mustard/vegetable oil

Directions to make garlic pickle with mango and ginger:

1. Marinate the mangoes with turmeric and salt overnight.

2. Fry the garlic cloves in a pan. Keep aside.

3. In a bowl, add oil, marinated mangoes, garlic and all the other ingredients. Mix well. Store in a jar. Sundry it for a week.

Garlic pickle can be made with either recipes. Do you know any other way to make lip smacking garlic pickle recipe?

Story first published:  Friday, May 4, 2012, 17:00 [IST]
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