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!!
Garlic Pickle-Poondu Oorugai
Prep Time : 20 mins
Cook Time : 10 mins
Yields: 250 grams
Recipe Category: Pickle
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Garlic -250 grams (Peeled)
Salt - 25 grams
Chilli powder - 10 grams
Turmeric powder - a pinch
Asafoetida/Hing - 1 tsp
Fenugreek seeds (dry roasted and powdered) - 1 1/2 tsp
Gingelly oil/sesame seed oil - 1/4 cup
Mustard seeds- 1 tsp
Vinegar - 2 tbsp
Yields: 250 grams
Recipe Category: Pickle
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Garlic -250 grams (Peeled)
Salt - 25 grams
Chilli powder - 10 grams
Turmeric powder - a pinch
Asafoetida/Hing - 1 tsp
Fenugreek seeds (dry roasted and powdered) - 1 1/2 tsp
Gingelly oil/sesame seed oil - 1/4 cup
Mustard seeds- 1 tsp
Vinegar - 2 tbsp
Preparation
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).
Steamed garlicAdd 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
Gooseberry pickle
Lemon Ginger pickle
Onion thokku/onion pickle
Mixed Vegetable Pickle
Lemon Pickle
Lemon Pickle without oil
Meet you with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.
Tongue tickling pickle, love it..
ReplyDeleteI love garlic pickle....really mouthwatering...
ReplyDeleteWowww.. Yummy and delicious pickle.. Looks perfect !!
ReplyDeleteLove garlic pickle.thanks for the recipe!
ReplyDeleteCute looking garlic, and the pickle looks delicious.
ReplyDeleteDrool worthy pickle..love it.
ReplyDeleteawesome pickle accompanied by cute garlic creatures...
ReplyDeleteYummy pickle....cute cute garlic...
ReplyDeleteThe pickle looks so yummy. And I loved the garlic with eyes :)
ReplyDeletehey great recipe dear...i luv pickled garlic.
ReplyDeleteBiny
love this pickle....
ReplyDeletehttp://www.panchamrutham.blogspot.com/
they guyz outside the jar look sooo cute :)) i am sure the ones inside must be tasty too :)
ReplyDeleteThis is a nice recipe. I love pickles but would not want to use some fussy recipes for them. This is bookmarked.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteDr.Sameena PrathapNovember 12, 2010 at 8:39 PM
Hi Padhu,
ReplyDeleteNice and tasty pickle...My favorite pickle is garlic...:)I love having it with chappathi...:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
yummy pickle , what is alternative for vinegar. or without vinegar we can do this?
ReplyDeleteU can use lemon instead of vinegar
DeleteNo, it will get spoiled.
DeleteHave been craving to eat garlic pickle..Have to definitely try this one..
ReplyDeleteGayu
http://ensamayalarangam.blogspot.com
hi there,
ReplyDeleteu have a very wonderful space --- nice recipes and fab pics! garlic pickle looks so wonderful- i remember eating garlic pickle rice while in college. yummmmmmm
mmm yummy
ReplyDeleteDear padhu
ReplyDeleteHow are you? I am off blog these days..if it is not too early for 2011 Deepawali, Happy belated 2010, Diwali to you :-).
LOL...the Garlic statement and the pic..how did you make the eyes? Secrete ? if not let me know...
I only buy Priya Garlic pickle , feel sad I never got into pickling even if I eat bottles of them ha ha
Have a nice weekend
Garlic Pickle -My Favorite.
ReplyDeleteoh wow love garlic and how cute of those guys
ReplyDeleteha ha this was cute yum!!
ReplyDeletehealthy pickle
ReplyDeleteVery delicious and tasty pickle. but i think vinegar should be lessened. it is very bad for the throat.otherwise , good pickle.WELL DONE!!In our america there is no much dishes of pickle. so , it is good...thanx
ReplyDeleteawesome pickle receipe and the little ones simply superb !!
ReplyDeletethe lines about the little ones are very funny.. i like it.
Wonderful . Yummy
ReplyDeleteபூண்டினை வேகவைக்காமலேயே நேரடியாக ஊறுகாய் தயாரிக்க முடியுமா. தெரிந்தால் விவரிக்குமாறு கேட்டுக் கொள்கிறேன்
ReplyDeleteநாகமணி
Yes, you can following the same method but it will take a long time for the garlic to get soft and also you will get the raw flavor of garlic which is not very delicious. You just steam the garlic for 5 minutes, that is enough.I make this pickle often and it is a great hit only in my family but also with friends and relatives.
DeleteIs it necessary to add vinegar in garlic pickle..are there any other substitute.? I am allergic to tamarind , vinegar etc.
ReplyDeleteThen only alternative to vinegar is lemon juice but I have not tried using lemon juice.
DeleteHi there, I luv garlic pickle n this seems delicious. But is it necessary to store it in the refrigerator? Doesn't it keep well at room temperature? And if chilli powder isn't sautéed in oil as given in ur recipe, wud it hav raw smell?
ReplyDeleteYes, you have to store in the refrigerator. As we are pouring very hot oil over the chilli powder, it will not have raw smell.
DeleteYour annotations are sooo cute for the picture-perfect Garlic pickle.. I enjoyed the recipe and let me give a try.. thank you
ReplyDeleteGr8 recipe. What difference would it make if you mix all the spices with vinegar and nicely let mix with the peeled garlic and let it absorb it for about 6 to 8 hours. Then with mustard seeds and gingely or sesame oil saute it liberally and put it in a container. I thought this will prolong the shelf life. Let us know your thoughts. I did this and it is delicious.
ReplyDeleteThis method also sounds good but I feel if you are going to saute the garlic, you can skip steaming.You can add vinegar in the end.
DeleteThank you for this recipe, Padhu. I tried this and it came out really well! I added lemon juice instead of vinegar like you suggested in one of the comments. It turned out to be a hit!
ReplyDeleteBest,
Deepika
I'm gonna try this one
ReplyDeleteDo you know the conversion to American cups or ounces for volume measure for the garlic, salt and chili powder?
ReplyDeleteI use standard measuring cups and spoons for all my recipes
DeleteStandard measuring cups
10 grams chilli powder will come to approximately 2 tsp. You may add less or more according to your preferences.
Also, I only have dry mustard powder and not seeds. How much would you suggest? Is the gingerly oil the same as oil infused with ginger? Thank you!
ReplyDeleteGingelly oil is not ginger infused oil. It is extracted from sesame seeds.
Delete