Garlic Pickle | How to make Garlic Pickle

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By Chef (Mrs) Reetu Uday Kugaji
Created on 14th Mar 2016
  • Garlic Pickle, How to make Garlic Pickle

About Garlic Pickle

A very simple, popular and delectable pickle, especially prepared in Andhra Pradesh, often served with curd rice.

Garlic Pickle, a deliciously finger licking recipe to treat your family and friends. This recipe of Garlic Pickle by Chef (Mrs) Reetu Uday Kugaji will definitely help you in its preparation. The Garlic Pickle can be prepared within 10 minutes. The time taken for cooking Garlic Pickle is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Garlic Pickle step by step. The detailed explanation makes Garlic Pickle so simple and easy that even beginners can try it out. The recipe for Garlic Pickle can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Garlic Pickle from BetterButter.

  • Prep Time10mins
  • Cook Time10mins
  • Serves8People
Garlic Pickle

Ingredients to make Garlic Pickle

  • Garlic cloves, peeled -250 gm.
  • Turmeric powder – a pinch
  • Red chilli powder – 15 grams
  • Fenugreek seeds ( broiled and powdered) -1/2 tsp
  • Vinegar – 01 tbsp.
  • For the tempering:
  • Sesame seed oil – 1/4 cup
  • Asafoetida – ¼ th tsp
  • Mustard seeds, small– 01 tsp

How to make Garlic Pickle

  1. In a steamer, steam garlic for 07 minutes.
  2. Drain and place on a muslin cloth for 02 hours, so that the moisture evaporates.
  3. Do not overcook or wash the garlic,
  4. Apply turmeric powder, salt, red chilli powder, fenugreek seed powder ,vinegar to the steamed garlic. Mix well. So that it coats the garlic evenly.
  5. Heat oil add mustard seeds, asafoetida, when the seeds splutter, pour the oil over the garlic evenly and keep is aside. Do not mix.
  6. After 45 minutes. Mix the garlic well making sure that the garlic does not become mushy.
  7. Store in a clean and sterilized pickle jar.
My Tip: Do not use a moist spoon to remove garlic while serving it, always use moisture free spoons. Pickles should be moisture free after preparing.

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