Ingredients

• Garlic - 1 Kg
• Gingili oil - 500 ml
• Lime fruits (medium sized) - 30
• Coriander seeds - 30 g
• Fenugreek - 10 g
• Jeera - 10 g
• Asafoetida - 10 g
• Chilli powder - 100 g
• Salt powder - 100 g
• Jaggery (powdered) - 100 g
• Turmeric powder - 10 g
• Mustard - 10 g

How to Make Tangy Garlic Pickle

• Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour. Grind them in a mixie nicely. This is the masala powder.
• Cut the lime fruits, extract the juice, filter and keep it. Add a pinch of salt to this so that it does not turn bitter.
• Heat the gingili oil in a thick pan. Add mustard. After it splutters, add the peeled garlic.
• When it becomes one-fourth cooked, add lime juice. When the garlic becomes half cooked, add chilli powder, masala powder, salt powder and turmeric powder.
• When it is averagely cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
• Allow it to cool and store in bottles.