Ingredients:
Garlic - 250 Grams
Oil - 1/2 cup
Red chilli powder - 2 spoons
Coriander seeds - 1 spoon
Cumin seeds - 1 spoon
Curry leaves
Fenugreek seeds - 1 spoon
Ginger garlic paste - 1 spoon
Hing - Pinch
Jaggery - 10 Grams
Lemon juice - 2 spoons
Mustard seeds - 1 spoon
Salt to taste
Turmeric powder - Pinch
Preparation:
1.Dry roast cumin seeds, coriander seeds and fenugreek seeds till golden brown colour,blend into a fine powder.
2.Heat some oil in a pan,add mustard seeds,cumin seeds,turmeric powder,ginger garlic paste,jaggery,mustard,coriander powder,fenugreek powder.Switch off the flame and add lemon juice,red chilli powder and mix well,keep aside.
3.Take a bowl add garlic, salt,lemon juice,mix well and then add the tempering to it and mix well.Keep this pickle in a jar for 3 days.
Ingredients:
Garlic - 250 Grams
Oil - 1/2 cup
Red chilli powder - 2 spoons
Coriander seeds - 1 spoon
Cumin seeds - 1 spoon
Curry leaves
Fenugreek seeds - 1 spoon
Ginger garlic paste - 1 spoon
Hing - Pinch
Jaggery - 10 Grams
Lemon juice - 2 spoons
Mustard seeds - 1 spoon
Salt to taste
Turmeric powder - Pinch
Preparation:
1.Dry roast cumin seeds, coriander seeds and fenugreek seeds till golden brown colour,blend into a fine powder.
2.Heat some oil in a pan,add mustard seeds,cumin seeds,turmeric powder,ginger garlic paste,jaggery,mustard,coriander powder,fenugreek powder.Switch off the flame and add lemon juice,red chilli powder and mix well,keep aside.
3.Take a bowl add garlic, salt,lemon juice,mix well and then add the tempering to it and mix well.Keep this pickle in a jar for 3 days.
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