Ingredients:
Garlic - 1 cup
Ginger - 1 tbsp
Curry leaves 1 tbsp
Green chillies- 1 tbsp
Vinegar - 1/2 cup
Mustard - 1 tbsp
Red chilly powder- 2 tbsp
Gingelly oil-4 tbsp
Asafoeitida powder- 1/2 tsp
Salt - to taste
Method:
Peel and take one cup Garlic. In a kadai add 4 tbsp of oil. Fry garlic in that oil and keep aside.
When cool bottle it............:)Yummy garlic pickle is ready to use in 3 days....:)
Recipe Courtesy: Mrs.Prassana Sugathan (Amma)
Garlic - 1 cup
Ginger - 1 tbsp
Curry leaves 1 tbsp
Green chillies- 1 tbsp
Vinegar - 1/2 cup
Mustard - 1 tbsp
Red chilly powder- 2 tbsp
Gingelly oil-4 tbsp
Asafoeitida powder- 1/2 tsp
Salt - to taste
Method:
Peel and take one cup Garlic. In a kadai add 4 tbsp of oil. Fry garlic in that oil and keep aside.
Chop Ginger, Green chillies and curry leaves. Fry them in the same oil. when done add red chilly powder and saute for two minutes. We should not over fry as it will give burnt smell. Add fried garlic and switch off the stove.
Grind seedless dates in vinegar and add to the garlic and mix well.
Roast the mustard seeds on very low flame for a minute or so just to make it warm. Take them out in a mortar and using the pestle press the seeds couple of times. The skin of the seeds will break and you will get split seeds. this adds a beautiful aroma to the pickle.This is kadukuparippu.
Add kadukuparippu, asafoeitida and salt and mix well. If you want the pickle more watery add more vinegar.
When cool bottle it............:)Yummy garlic pickle is ready to use in 3 days....:)
