#”This quantity of ingredients reflects my personal taste preferences, but feel free to adjust them according to your own preferences.”
Instructions:
- Peel the garlic and wash it thoroughly, then allow it to dry completely. It’s crucial to remove all moisture.
- If your garlic cloves are large, you can make a horizontal cut around them.
Prepare your spices
- Heat your pan and roast the cinnamon, cardamom, black pepper, and cumin seeds.
(Note: Cloves were not included in this step.)
- After roasting the spices, grind them to make a fine powder. You can refer to it as the “hot spice.”
Now, we are going to start our main activity
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- Pour 1 cup of mustard oil into the pan and heat it over medium-high flame. We will be cooking this whole recipe in deep oil
- Sauté the garlic for 3-4 minutes until they turn slightly golden brown. Do not cook fully.
- Take out the garlic from the pan.
- Next, place red chilies in mustard oil, ensuring the flame is set to medium-high.
- After frying, take out the red chilies from the oil and keep them separate.
- Pour in some cloves and then, after some time, add ginger garlic paste to the mustard oil and stir to cook.
- Add some salt as required.
- After cooking the ginger garlic paste for some time, add turmeric powder and red chili powder. Stir well.
- When your spice mixture is completely cooked, pour in the vinegar and add some crushed jaggery or sugar to balance the taste.
- Add the sautéed garlic and red chili to the mixture and mix well.
- Our cooking is almost done. Turn off the heat and finally add the 2 tablespoons of prepared ground hot spices and mix it well.
- Let the mixture cool down to room temperature. Transfer your pickle to a clean glass jar, submerge it in mustard oil, and close the lid tightly. If you feel more oil is needed, add it. Let the pickle mature for at least 1 week before consuming. It can be stored in the refrigerator for up to a month.
Enjoy your homemade garlic pickle with your favorite dishes like biryani, any rice dish, or bread.