Garlic Pickle

Ingredients

6 tbsp Parokar Kachi Ghani mustard oil

3/4 cup garlic (lehsun) cloves , peeled

1 tsp turmeric powder (haldi)

4 tbsp lemon juice

2 tbsp chilli powder

2 tsp finely chopped jaggery (gur)

1 1/2 tsp salt

To Be Ground Coarsely For Masala

4 tsp split mustard seeds (rai na kuria)

1/2 tsp crushed fenugreek (methi) seeds

1/2 tsp cumin seeds (jeera)

1/2 tsp split coriander seeds (dhana na kuria)

1/2 tsp asafoetida (hing)

Method

1) Heat the oil in a broad non-stick pan till smoky.

2) Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.

3) Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.

4) Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves.

5) Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly.

6) Cool and bottle in a sterilised glass jar.

7) Store in a cool dry place. This pickle is ready for the table after 1 week.