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Garlic Pickle

Ingredients
  • Garlic - 1/2 Kg
  • Red Chilli Powder - 3 tbsp
  • Asafoetida / Hing - 1/4 tsp
  • Sunflower Oil - 100 ml
  • Ginger - 1 tsp (finely chopped)
  • Mustard - 1/2 tsp
  • Salt - as required
  • Curry Leaves - as required
  • Vinegar - 1 cup
Preparation Method
  1. Peel the skin of the garlic (if garlic petals are thick, then slit into two).
  2. Boil the vinegar and keep aside to cool down completely.
  3. In a wok bring oil to heat, add garlic petals and fry till the petals become light brown in color. Once the garlic starts to change the color, take from oil and keep aside. (Make sure that the garlic is fully immersed in oil while frying. Fry garlic in batches to reduce the use of oil).
  4. Keep 4-5 tbsp of the oil in the wok and remove the excess oil.
  5. In low flame, splutter mustard seeds, curry leaves and saute the ginger.
  6. Add chilli powder, saute well and then add the garlic.
  7. Mix well and add salt and asafoetida, remove from flame and mix well.
  8. Add the boiled and cool down vinegar and mix well. If the garlic is dry, add more vinegar (boiled and cool down).
  9. The delicious Garlic Pickle is ready to taste with rice.
Note:- Once the pickle is completely cooled, transfer to air tight glass bottle. Refrigerate the pickle if you wish to keep for long time.

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