Side dish

Instant Garlic Pickle


Garlic- 30 cloves peeled and sliced lengthwise

Mustard and fenugreek powder-3 tsp

Red chilli powder-2tsp

Olive oil– 3 tbsp

Jaggery– 3 tbsp

Tamarind paste-3 tbsp

Salt- to taste


Heat olive oil in a vessel(can use peanut or sunflower oil too). Add garlic and fry until golden brown, add all the above ingredients mentioned. Cook for 10 minutes or until you see little oil floating on top. Add salt to taste and mix well. Can store the pickle in the refrigerator for  a long time.

PS: To make mustard and fenugreek powder, dry roast 3 tbsp of mustard seeds and fenugreek seeds, grind them into fine powder and then use it.


8 thoughts on “Instant Garlic Pickle

  1. Pingback: Garlic Does More Than Keep The Ill Away. RCT Lessens Flu. « Human Body Engineer

  2. Radhika says:

    Hey Deepti, its a great recipe! I served it with methi paranthas, both of us liked it!
    I wish if I had jaggery and tamarind paste on hand, it would have been close to authentic taste. I replaced it with sugar and lemon.
    Keep posting mouth watering recipes…….you rock!

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