Ingredients:
- 250 grams garlic cloves (peeled)
- 4-5 tablespoons cold-pressed black mustard oil
- 1 tablespoon black mustard seeds (rai)
- 1 tablespoon fenugreek seeds (methi)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon turmeric powder (haldi)
- 2 tablespoons red chili powder (adjust according to taste)
- 2 tablespoons salt (adjust according to taste)
- 1 tablespoon vinegar (optional, for longer shelf life)
Instructions:
Heat a pan over low heat and dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they become fragrant. Be careful not to burn them. Let them cool down. Grind the roasted seeds into a coarse powder using a mortar and pestle or a spice grinder. In a clean, dry glass jar, add the peeled garlic cloves. Add the ground spice mixture, turmeric powder, red chili powder, and salt to the jar. Mix well so that the garlic cloves are coated evenly with the spices. Heat the cold-pressed black mustard oil in a small pan until it reaches smoking point. Allow it to cool down to room temperature. Pour the cooled mustard oil over the garlic cloves in the jar. Make sure all the garlic cloves are submerged in the oil. If using vinegar, add it to the jar. Close the jar tightly with a lid and shake it well to mix all the ingredients. Let the pickle sit at room temperature for a couple of days to allow the flavors to meld together. After a few days, give the jar another shake. Your garlic pickle is ready to serve! It can be stored in the refrigerator for up to a month.
Enjoy your homemade garlic pickle with your favorite meals!