Me and my son love this pickle very much. Happy to share this recipe.
Ingrediants;
Garlic (peeled) - 1 vup
Salt -3/4 cup
Chilli powder - 1 cup
methi - 1spoon
jeera - 1 spoon
daniya - 1spoon
heeng - little
mustard seed - 1 spoon
til oil - 1 cup
lemon juice - ( 1/2cup)
Method:
1. Dry fry jeera, methi and daniya separately. Allow it to cool and powder it.
2. Steam the garlic in pressure cooker for 5 minutes.
( don't pour water in the vessel of garlic and no need to keep the whistle )
3. In a kadai heat oil and add mustad seeds. Once sees starts to crackle add heeng
and steamed garlic and switch off the stove immediately.
4. Add salt, chilli powder and masala powder and mix well.
5. Add the lemon juice and mix well.
6. Store it in a air tight container and after 2 days your garlic pickle is ready to consume.
Store life is 2 months.
Method:
1. Dry fry jeera, methi and daniya separately. Allow it to cool and powder it.
2. Steam the garlic in pressure cooker for 5 minutes.
( don't pour water in the vessel of garlic and no need to keep the whistle )
3. In a kadai heat oil and add mustad seeds. Once sees starts to crackle add heeng
and steamed garlic and switch off the stove immediately.
4. Add salt, chilli powder and masala powder and mix well.
5. Add the lemon juice and mix well.
6. Store it in a air tight container and after 2 days your garlic pickle is ready to consume.
Store life is 2 months.
