Garlic pickle

Garlic Pickle/ Velluthulli Achar/ Lahsun ka Achar
                                                               

Pickles are an extremely well liked complement in all Indian delicacies 😊. You can’t imagine a thali (Indian style meal served in a big plate) without pickles. Though the taste differs from region to region. It is totally different from pickled cucumbers and olives that are available here in US. Lots of spices and oil are added to get an extra flavor. Back home in India we prepare pickles with almost all available items like mangos, gooseberry, lemon, tomatoes , ginger, garlic,  mixed vegetables, sea foods, meat etc…🍋🐟🍅 the list goes on. Usually it depends upon the seasonal items that are available. In summer we prepare mango pickles to enjoy those till the next mango season. Same is with gooseberry, lemon etc …. The method of preparation also varies sometimes ;they are sun dried 🌞 sometimes ,they are fried and sometimes they are pickled in salt solution and then spices are added directly. My mom is a specialist in making mango pickle 👌. Miss her and her mango pickle 😢. Here I have tried making garlic pickle 😋.  I have tried pickling mangoes, prawns, mixed vegetables and even strawberries !!!  Among all garlic and mangoes are my favorite 😋. Don’t be alarmed by the amount of chili powder used, Indian pickles are indeed very potent and flavorful 😊😊. The extra spices, salt oil help them to preserve for longer periods. Try making this quick and easy garlic pickle 👍. Okay then let’s get started.

Preparation time: 10 min

Cook time: 8-10 min

Serves: 2-3

Ingredients

Garlic: 10-15 (peeled)

Oil: 2 tbsp (preferably gingely oil)

Mustard seeds: 1 tsp

Curry leaves: as needed

Ginger: 1 tsp (finely chopped)

Green chili: 3 (chopped)

Salt: as needed

Vinegar: ½ tsp

Spices

Turmeric powder: ½ tsp

Kashmiri chili powder: 1 tbsp

Fenugreek powder: ¼ tsp

Asafoetida: ¼ tsp

Method

1.       Heat oil in a pan. When it is hot enough add mustard seeds.

                                                                     

2.       When it splutters add curry leaves, green chili and ginger.

                                                                      

3.       When it gets sautéed add peeled garlic cloves sauté it for 3-4 min. Do not sauté it for long.

                         

4.       Reduce the flame to low and add all the ingredients listed under spices.

                                                                               

5.       Add salt. Mix everything together. Cook it for 1-2 minutes in low-medium heat.

                                                                                   

                                                                                  

6.        Switch off the flame and add vinegar. Mix it till well combined.

                                                                                

7.        Cool and store in sterile glass bottle.

                                                                             

8.       Use a dry spoon to scoop the pickle out.

9.       Serve with curd rice or paratha.

                                                                             

10.   Enjoy.

Notes

1.       You can steam the garlic cloves before sautéing.

2.       You can replace vinegar with lemon juice; if so use 1 tbsp for ½ tsp vinegar.

3.       Replace Kashmiri chili powder with normal chili powder. Adjust spiciness according to your taste buds.

4.        Try using gingely oil as far as possible.