For those who have high blood pressure or cholesterol problem this simple pickle recipe can do wonders if you do not want to consume raw garlic. This recipe would also be great for breastfeeding mother’s as there is no chili or other spices and can be consumed daily with roti or rice as an accompaniment.
Preparation Time : 15 minutes
Serves : 40-50 servings
Garlic : 1/2 kg peeled, washed and dried Mustard oil : 1 cup
White vinegar : 5 tablespoons
Black mustard seeds / Rai : 2 tablespoon
Fennel seeds / Saunf : 1 teaspoon
Cumin seeds / Jeera : 1 tablespoon
Fenugreek seeds / Methi : 1 teaspoon
Turmeric Powder / Haldi : 1/2 teaspoon Salt : 1 tablespoon
Heat the mustard oil till smoking point, turn off the flame and let it cool.
In a pan, dry roast the Cumin, Fennel, Fenugreek seeds and 1 and 1/2 tablespoons black mustard seeds for 2 minutes on medium flame. Grind into a coarse powder in a mixer grinder.
Now heat 2 tablespoons mustard oil, add 1/2 tablespoon mustard seeds and let in crackle. Now add the Turmeric powder and the peeled, washed and dried garlic cloves. Mix well. Add the powdered spices and salt. Cook for a minute and turn off the flame. Let it cool.
Now in a glass / ceramic jar put the garlic mixture. Pour in the cooled mustard oil and add the vinegar. Your pickle is ready.
Let it rest for minimum 48 hours before consumption. Let it sit in the sunlight for 2-3 days for 5-6 hours if possible. You can keep the pickle in room temperature and consume or can also store it in the refrigerator if required. This pickle can be consumed for around 2 months.