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Fiery, tangy, and irresistibly pungent, this homemade garlic pickle is a flavor explosion. Whole garlic cloves are softened in a spicy mustard oil masala, creating a classic Indian condiment that elevates any meal.
Ensure all your ingredients, especially the peeled garlic cloves, are completely dry. Any moisture can spoil the pickle.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat for about 5-7 minutes, or until it reaches its smoking point. This process removes the raw pungency of the oil. Turn off the heat and let the oil cool down until it is just warm to the touch.
Once the oil is warm, turn the heat back on to the lowest setting. Add the hing, followed immediately by the peeled garlic cloves.
Sauté the garlic on low heat for 4-5 minutes. The garlic should become slightly tender and translucent but must retain a firm bite. Do not overcook or let it turn brown.
Turn off the heat completely. Add all the ground and whole spices: coarsely ground mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, turmeric powder, and Kashmiri red chili powder. Stir well to ensure the garlic cloves are evenly coated in the spice mixture.
While the pan is still off the heat, add the salt and white vinegar. Mix everything thoroughly. The vinegar will sizzle slightly, which is normal.
Allow the pickle to cool down completely to room temperature. This can take an hour or more.
Fiery, tangy, and irresistibly pungent, this homemade garlic pickle is a flavor explosion. Whole garlic cloves are softened in a spicy mustard oil masala, creating a classic Indian condiment that elevates any meal.
This indian recipe takes 40 minutes to prepare and yields 35 servings. At 74.51 calories per serving with 0.77g of protein, it's a beginner-friendly recipe perfect for side.
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Once completely cool, transfer the garlic pickle to a clean, dry, and sterilized airtight glass jar. For best flavor, let it mature for 2-3 days at room temperature or in the sun before consuming.
Add 2-3 tablespoons of jaggery powder or sugar along with the vinegar to create a khatta meetha (sweet and sour) flavor profile.
Add 10-12 slit green chilies along with the garlic cloves for an extra layer of heat and flavor.
Incorporate 1/4 cup of julienned ginger and sauté it with the garlic for a delicious ginger-garlic pickle.
Use sesame oil instead of mustard oil and add a tempering of mustard seeds, curry leaves, and dried red chilies at the beginning.
Garlic is rich in allicin, a compound known for its potent antibacterial, antiviral, and antifungal properties, which can help strengthen the immune system.
The spices used in the pickle, such as fennel seeds, hing (asafoetida), and fenugreek, are traditionally known to aid digestion, reduce bloating, and alleviate gas.
Both garlic and turmeric contain powerful anti-inflammatory compounds. Curcumin in turmeric and sulfur compounds in garlic can help reduce inflammation in the body.
Studies suggest that regular consumption of garlic may help lower blood pressure and reduce bad cholesterol (LDL) levels, contributing to better cardiovascular health.
When stored correctly in a sterilized airtight glass jar in a cool, dark place, this pickle can last for up to a year. If you live in a hot and humid climate, it's best to refrigerate it after a month to extend its shelf life.
In moderation, yes. Garlic is known for its numerous health benefits, including boosting immunity and supporting heart health. The spices used also have digestive and anti-inflammatory properties. However, it is high in sodium and oil, so it should be consumed in small quantities as a condiment, not a main dish.
One tablespoon (approx. 16g) of this garlic pickle contains approximately 65-75 calories, primarily from the mustard oil.
This is a natural and harmless chemical reaction. When garlic is exposed to an acid (like vinegar), the sulfur compounds in it can react with trace minerals to produce a blue or green color. The pickle is still perfectly safe to eat.
While you can slightly reduce the oil, it is a crucial component for preservation and flavor. A generous amount of oil creates a protective layer on top of the pickle, preventing it from coming into contact with air and spoiling. Reducing it too much will significantly shorten the pickle's shelf life.
For an authentic North Indian flavor, mustard oil is highly recommended. Its pungent and sharp taste is characteristic of this type of pickle. You could use sesame oil for a South Indian flavor profile, but other neutral oils will not provide the traditional taste.
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