By: Unknown

Region: North Indian

Dish:Vegetarian - Chutneys

Time to Prepare: 30 Mins

Ingredients

• Turmuric powder - 1/4 teaspoons.
• Curry leaves - 9 numbers.
• Ginger garlic paste - 1 tablespoons.
• Salt to taste - as per taste 0.
• Jaggery powderr - 1/4 cup.
• Fenugreek seeds - pinch pinch.
• Hing (asafoetida) - pinch pinch.
• Oil - 1 cup.
• Corriander seeds - 1 teaspoons.
• Cumin seeds - 1 teaspoons.
• Mustard seeds - 1 teaspoons.
• Chilli powder - 3/4 cup.
• Lemon juice - 10 numbers.
• Garlic peeled - 300 grams.

Directions

1. Take a pan and roast cumin seeds, coriander seeds and fenugreek seeds till golden brown without oil.

2. Powder the roasted ingredients finely and keep aside.

3. Heat the pan and pour the oil. When the oil is hot add mustard seeds,cumin seeds and when it splutters add, turmuric,ginger garli paste,jaggery,mustard,coriander powder,methi powder,switch of the flame and add lemon juice,chilli powder mix well and keep it a side let it cool down.

4. Take a bowl add garlic, salt,lemon juicemix well and then add the tempering to it amd mix well.Keep this pickle in a jar for 3 days.

Comments

pickle has a very nice hot and sweet flavor. A mélange of flavors marinated garlic combined with jaggery, chillies and other spices, to make a rich, complex, bold spicy pickle

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