Garlic Pickle ( Achaar Recipe )


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Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this recipe, it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. This pickle is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this recipe, but you can multiply the quantities to make more if you like.

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Storage upto 3 months:  In a cool dry place.
Preparation Time: 
Maturing Time:  1 week.
Cooking Time: 
Makes 0.25 servings
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  1. Heat the oil in a kadhai, add the garlic cloves and turmeric powder and sauté over slow heat for approx. 3 to 4 minutes or till they are soft, while stirring continuously.
  2. Add the lemon juice and cook for more 2 to 3 minutes.
  3. Add the chilli powder, jaggery and salt and cook for another 2 to 3 minutes or till the jaggery has dissolved.
  4. Add the masala powder and mix thoroughly and cook for a minute.
  5. Remove from the fire, cool and bottle in a sterilised glass jar.
  6. Store in a cool dry place. This pickle is ready for the table after 1 week.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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Foodie #566938June 01, 2012

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Reviewed June 01, 2012by Foodie #566938


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