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Monday, June 22, 2009

Garlic Pickle


Garlic : 2 pounds, peeled
Chilli powder : 7 tbsp
Gingelly oil : 1/4 cup
Lime : 1
Mustard seeds : 1 tsp
Salt to taste

  1. Steam garlic flakes on idli plates for 10-15 minutes. You should be able to smash the garlic but at the same time it should not be too mushy. That's the consistency you should look for.
  2. Smash each garlic flake with your fingers and keep aside.
  3. Take oil in a pan, splutter mustard seeds and add the smashed garlic and saute well.
  4. Add salt and chilli powder and give it a good mix.
  5. Keep stirring once in a while to avoid burning at the bottom.
  6. Once the garlic starts oozing out oil, turn off the heat.
  7. Add juice of 1 lime and mix very well.
  8. Once cool, transfer to a container. This can be stored upto 15 days.
  9. Serve with dosa, chapathi or hot rice & ghee.

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