Chilly Garlic Pickle

I have tried different version of a garlic pickle... This is the one that is wholeheartedly approved by myself and my family. The first round was over even before I could take a photo.

Its an instant pickle so you can have it as soon as you make it. I prefer having it after a day at least so the chilly and garlic get to marinate a bit.

INGREDIENTS:

• Garlic pods : 30 to 40
• Green long chilly - 250 gms (I used the less spicy version so everyone can actually enjoy the pickle)
• Ginger - 100 gms
• Tamarind pulp - 1/2 cup / lemon juice of 1 and 1/2 lemons
• Chilly and salt as per taste
• turmeric / Haldi powder - 1 tsp
• Hing / asafoetida - 2 pinches
• Mustard / Rai seeds - 2 tsp + 1 tsp
• Fenugreek / methi seeds - 2 tsp + 1 tsp
• Fennel / saunf seeds - 2 tsp + 1 tsp (optional)
• Oil - 1/2 cup (I've used sesame oil, u can use mustard oil or normal cooking oil)

PREP:

• Chop garlic into smaller pieces.. given the garlic pods are huge here. If you want to leave it whole is your choice

• Cut the chilly into one inch pieces

• Cut the ginger into slices / or thin strips.

• Soak the tamarind and extract the pulp. If you are using lemon squeeze the juice and keep it ready.

• Dry roast the 2 tsp mustard and 2 tsp methi seeds and grind to a fine powder. You could add 2 tsp fennel seeds too (optional) - I generally grind a little more quantity so you can use it for other pickles.

METHOD:

• Take a heavy bottomed pan. Add half the oil and saute the garlic till it starts becoming brown

• then add the chilly and ginger to saute

• Take it out and keep side.

• Add the rest of the oil to the same pan add 1 tsp mustard seeds wait till it sputters then add the 1 tsp methi and 1 tsp saunf. Don't let it burn.

• Within 20 seconds add hing, turmeric powder, mustard, methi powder and chilly powder to this and mix for 10 seconds.

• Add the sauted garlic chilly to this and mix to coat the chilly and garlic.

• If you are using tamarind, pour the pulp at this point and add the salt. If you are using lemon juice add only salt.

• Saute well on medium flame. You'll start seeing the oil separating. Check and adjust taste and turn off the heat.

• If you are using lemon then add lemon on low flame and saute till it mixes will into the pickle then check and adjust taste.

• Let the pickle cool down before you bottle it.

• Don't put lid on it because the steam will condense and your pickle will spoil faster because of the water.

• Store in a clean and dry jar in the fridge.

• Enjoy the yummy pickle with your meals.