November 9, 2012

Garlic Pickle

Home made pickles are easy to make and a lot more delicious. And can be low fat too. Here is a quick recipe for garlic pickle. I used a pickle masala bought from the Indian store in Chicago, but instead of the masala, one can add regular chilli powder. Also, I used a lot less oil than whats normally used for pickles - the only caveat being that the pickle has to be used up quickly, which is no issue at my home.



Ingredients: Garlic - 2 cups (crushed lightly);  turmeric - 1/2 tsp, Cayenne pepper - 1/2 tsp, mustard seeds & fenugreek seeds - 1/2 tsp for tempering; Curry Leaves - few; Asafoetida - a pinch; Sesame Oil - 1/4 cup; Pickle masala - 4 tsp (substitute more chili powder); Salt - to taste
  • Cook the crushed in a microwave for about 3 minutes (to remove excess moisture and the raw smell/taste)
  • In a pot, add 1/2 the sesame oil and once hot, temper the mustard & fenugreek seeds.
  • Add the curry leaves, garlic & let it cook for a couple of minutes
  • Add the cayenne and turmeric, season with salt. Let it cook for about 5 minutes
  • Add the rest of the oil and if using, the pickle masala, cover and simmer for about 5 minutes or so. Add the asafoetida and mix well.
  • Open and cook for a few more minutes for the flavors to meld 
  • Store in an air tight container and use up quickly!
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