Dry fry the first 3 ingredients and grind without using water. Remove the garlic skin, and wash in water and cut into small pcs [length wise].
Drain water from pickle thoroughly. If you still feel garlic has water, put in a cloth, which sucks water. Garlic should be dry as it was before washed in water.
Once garlic has no water in it, heat a pan with oil [remember in that pan only final pickle will be made.]
When oil is hot put the mustard, after it splutters put the dry garlic and fry it.
The garlic should be cooked in oil itself. So if you need oil, you can use.
Once garlic is cooked, pour the lemon juice.
Now add red chilli powder, coriander powder, salt and the mixed powder.
Stir occasionally and let the garlic pickle leave oil on the top.
Now add the sliced Jaggery.
Let the pickle be for 3 minutes. Then remove from heat.
After the pickle is cold change to dry bottles. Tips Keep pickle in dry bottles or plastic containers. Do not keep in stainless steel vessels as it may spoil the pickle. Even after using pickle remove stainless steel spoons used. Use of plastic spoons to serve is best.
Bawarchi of the Week
Chef Apoorv Bhatt
With over sixteen years of experience in managing the kitchens of luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.