Garlic Pickle

Garlic Pickle / Poondu oorugai /  Garlic achar , homemade hot and sweet pickle from fresh cloves of garlic.  Stays good for a month when stored in air tight container and refrigerated.

Makes: 300 grams

Ingredients:

• Garlic bulb - 6
• Lemon - 4
• Red chilly powder - 1 -1/2 tbsp
• Salt - 2 tsp
• Jaggery (powdered) - 2 tsp
• Mustard seeds - 1 tsp
• Asafoetida - 1 tsp
• Gingely oil - 3 tbsp

Grind to Powder:

• Cumin seeds - 1 tsp
• Coriander seeds - 1-1/2 tsp
• Fenugreek seeds - 1/2 tsp

Method:

1. Dry roast and grind ingredients under "Grind to Powder" without adding water
2. Heat pan, add little oil and fry mustard seeds and allow it to splutter
3. Add asafoetida, garlic cloves and fry for 5 mins
4. Add lemon juice and cook for a min
5. Add chilly powder, salt, jaggery, ground powder, remaining oil and cook for another 5 mins
6. Allow it to cool and store in air tight container
7. Serve with curd rice 

Tips: Garlic can be peeled quickly if you microwave cloves for 20 seconds