This is a very simple garlic pickle which can be prepared quickly if the garlic is kept peeled and ready. I have used the big china variety for making this pickle as it is very easy to peel. It goes very well with parathas and curd rice. Today we will learn how to make garlic pickle (poondu oorugai in Tamil-Lahsun Achaar in Hindi) following this easy recipe.
These guys are searching for their missing friends, they do not know that Padhu has pickled them all. Shhh….. Don’t tell them!!
Steam garlic for 6-8 minutes in idli pan or steamer. Spread it on a cloth and let it cool. Leave it for 1-2 hours.The garlic should retain its shape and not be mushy. So do not overcook the garlic. (Note – Also do not wash garlic).
Add turmeric powder, salt, chilli powder, fenugreek powder, vinegar to the steamed garlic. Mix well.
Heat oil well, add mustard seeds, asafoetida, when mustard seeds splutters, pour the oil over the garlic evenly and keep it aside. Do not mix.
After half an hour, mix it well and bottle it.
Delicious garlic pickle is ready in no time.
Storage and Shelf Life – Store it in a clean glass bottle or air tight container. It stays fresh in the refrigerator for more than a month.
More Easy Pickle recipes from padhuskitchen
Meet you with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.