How to make Garlic Pickle
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Garlic (लहसुन), Ginger (अदरक)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Garlic Pickle checkout Lahsoon Chutney (Dry), Burnt Garlic And Mint Chutney, Hare Lehsun aur Hare Tamatar ki Chutney, Garlic and Sundried Tomato Hummus . You can also find more Pickles, Jams and Chutneys recipes like Mango With Kabuli Chana Hare Lehsun aur Hare Tamatar ki Chutney Haldi aur Mirch ka Achar Pickled Prawns Indian Style
Garlic Pickle Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Garlic Pickle Recipe
Garlic 500 grams
Ginger 2 inch pieces
Mustard seeds 1 1/2 teaspoon
Fenugreek seeds (methi dana) 1 teaspoon
Cumin seeds 1 teaspoon
Oil 1 cup
Salt to taste
Tamarind pulp 1/2 cup
Red chilli powder (deghi mirch) 1 1/2 teaspoons
Jaggery (gur),grated 1/2 cup
Method
Step 1
Peel, wash, pat dry garlic cloves. Grind fifteen of them and halve the rest. Peel, wash and grind ginger pieces. Dry roast one teaspoon of mustard seeds, fenugreek seeds, cumin seeds and crush them.
Step 2
Heat oil, add the remaining mustard seeds and chopped garlic. Cook for some time on low heat. Add salt and mix. Add roasted spices, tamarind pulp and cook on high heat
Step 3
Add red chilli powder, ginger paste, garlic paste and jaggery. Cook till the jaggery melts. Add a little more oil and cook to thicken. Cool and store in a sterilized bottle.
Nutrition Info
Calories : 3101 Kcal
Carbohydrates : 36.8 gm
Protein : 278.9 gm
Fat : 204.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
