Tangy Garlic Pickle

Recipe by
Total Time:
30-45 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 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.