Authentic Homemade Garlic PickleVeg

1

Ensure your garlic cloves are peeled, washed, and completely dried on a cloth or under a fan to remove all moisture.

2

Heat regular vegetable oil in a wok or kadhai.

3

Add the garlic cloves and pan-fry on low flame until they are golden brown on the outside and about 3/4 cooked.

4

Remove the garlic from the oil and set aside in a large bowl.

1

In the same pan, add sesame oil (or your preferred oil).

2

Once hot, add mustard seeds, cumin seeds, and fenugreek seeds; allow them to splutter on low flame to avoid burning.

3

Add asafoetida (hing), slit green chillies, and curry leaves.

4

Stir in the ginger, garlic, and green chilli paste, cooking until the raw smell disappears.

5

Lower the flame and mix in the red chilli powder, frying until the oil begins to separate from the sides.

6

Pour in the vinegar to add tanginess.

7

Add the black jaggery powder (or yellow jaggery), sugar, and salt to balance the flavors.

1

Add the fried garlic cloves into the masala mixture.

2

Reduce the flame and let it cook for at least 5 minutes so the flavors steep into the garlic.

3

Ensure all moisture has evaporated to guarantee a longer shelf life.

4

Allow the pickle to cool down completely to room temperature before transferring it into a sterilized jar.