Garlic pickle

Ingredients:

• Garlic (with its outer coverings well peeled) 1 Kg
• Gingelly Oil 500 ml
• Lime fruits (medium sized) 30 nos.
• Coriander seeds 30 gms
• Fenugreek (vendhayam in Tamil) 10 gms
• Jeera 10 gms
• Asafoetida 10 gms
• Chilli powder 100 gms
• Salt powder 100 gms
• Jaggery (powdered) 100 gms
• Turmeric powder 10 gms
• Mustard 10 gms

Method:

• Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
• Grind them in a mixie nicely.
• This is "Masala Powder".
• Cut the lime fruits, extract the juice, filter and keep it.
• Add a pinch of salt to this so that it may not turn bitter.
• Heat the gingelly oil in a thick pan.
• Add mustard.
• After it splutters, add the peeled garlic.
• When it becomes one-fourth cooked add lime juice.
• When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
• When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
• Allow it to cool and store in bottles.

Notes:

• Keep on stirring the garlic and other components throughout taking care not to mash the garlic.
• It can be used on the same day.