- Submitted by Dahlia
(Poondu Urugai, Veluthulli Achaar, Lehsun ka Achar)
In India, pickles are an integral part of everyday meal. It adds so much flavor instantly to any meal. In olden days, pickle making was an art. People spent days making the perfect spice blend, adding the necessary preservatives and storing it appropriately so that it stays good for many many months with no refrigeration. This garlic pickle is one of the traditional pickle that was made by our ancestors. It is known by different names like poondu urugai, veluthulli achaar, lahsun ka achaar etc.
In the 21st century, there is no house without a refrigerator. As a result making pickle and preserving it has become very simple. You can make instant pickles with almost any vegetable. Here is the recipe for instant garlic pickle. In the traditional version, garlic cloves are soaked in lemon juice and left in the sun to soften up. After that the pickle is made with plenty of oil, salt, vineger and spices that act as natural preservatives. In this instant version, we just fry the garlic cloves in oil to soften them before preparing the pickle. Some people also prefer to steam the garlic cloves or blanch then in boiling water. Other than that the spices used are going to be similar.
The time consuming process in making this is peeling the garlic. Just buy a pack of peeled garlic and you are in business. You can use this garlic pickle with roti, rice, to flavor gravies or to make sandwiches. So here is the recipe...
Video Instructions for making Garlic Pickle
Recipe for Garlic Pickle
Preparation Time : 40 minutes
Cooking Time : 20 minutes
Makes : 1/4 kg
- Garlic - 1/4 kg (1/2 lb Peeled)
- Salt - 2 tbsp
- Red Chili Powder - 6 tbsp
- Turmeric powder - 1 tsp
- Asafoetida - 1/2 tsp
- Coriander Seeds - 2 tbsp
- Fenugreek Seeds - 1 tsp
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Ginger - 2" piece
- Green Chilies - 6
- Mustard seeds - 1 tsp (for tempering)
- Curry leaves - 1 sprig
- Gingerly oil - 1/2 cup
- Vinegar - 1/2 cup
- Peel the garlic, wash it, air dry over a clean kitchen towel and keep it ready.
- Dry roast the fenugreek seeds, coriander seeds, cumin seeds and mustard seeds over low heat. Cool and powder it. This is the pickle masala powder. This powder helps to preserve the pickle as well as gives the typical pickle flavor. You can skip these ingredients if you do not intent to keep the pickle for a long time.
- Take about 15 cloves of garlic, ginger piece and green chilies. Crush them coarsely.
- Heat oil in a pan and fry the garlic cloves over low heat for about 5 minutes. It should get softened but be careful not to burn it.
- Remove them using a slotted spoon and keep it aside.
- In the same oil, pop the mustard seeds. Add asafoetida and curry leaves.
- Add the crushed ginger-garlic-green chilies mix. Saute in low flame for few minutes.
- Add turmeric powder, prepared pickle masala powder and red chili powder one by one. Keep the flame low to prevent burning of spices.
- Cook on low flame till oil oozes out.
- Now add the vinegar and salt. Instead of vineger we can add thick tamarind concentrate or lemon juice. Bring to a boil.
- Add the fried garlic cloves and cook everything together for 7-10 minutes. The oil will start oozing out and every spices blends well with the garlic.
- Store the delicious and spicy garlic pickle in a clean, air tight container after it cools down completely. It stays good in room temperature for months together when handles properly. You can store in the refrigerator for upto 1 or 2 years.
Serving Garlic Pickle
- This pickle can be used as a side dish with chappatti, variety rice or white rice and some curry.
- This can be used as a spread to make sandwiches and wraps.
- The garlic pickle makes a perfect dip for crackers or baked chips.
- Mix up some pickle with some yogurt and serve as an instant side dish for parathas.
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