This is a yummy recipe which is spicy, sweet, sour and salty at the same time.
Ingredients:
- 1 cup peeled garlic
- 2-3 tbsp tamarind pulp
- 2-3 tbsp jaggery
- 2 tbsp red chili powder
- Salt
- 1 tsp turmeric powder
- 1 tsp hing
- 3 tbsp oil
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1.5 tsp Fenugreek (Methi) seeds
- For paste: 1 green chili, 1-inch ginger, 6-8 garlic cloves
Method:
Make smooth paste of 1 green chili, 1-inch ginger, 6-8 garlic cloves and keep it aside
- Take a pan, add oil and heat it
- Add peeled garlic cloves to oil and on low heat roast them until they change color
- Take out roasted garlic and transfer them to a bowl
- In the same oil, add mustard seeds, cumin seeds, methi seeds and hing
- Let mustard seeds crackle
- Then add the paste you made and mix well
- Cook the mixture until rawness goes away
- Add tamarind pulp and cook well until moisture goes away
- Add salt, turmeric powder, red chili powder, and mix well
- Once oil starts separating, add jaggery
- Jaggery starts melting and the mixture becomes thick
- Lastly add roasted garlic, adjust salt and cook it covered for 3-4 minutes
- Turn off the stove
- Once the pickle cools down, transfer it to a glass jar
- Store it in the refrigerator and it will last for 4-5 months or more.
Back to Savi’s Kitchen!