How to make Garlic Pickle - SK Khazana -
Sweet and sour and absolutely delicious pickle
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Garlic cloves (लहसुन लौंग), Jaggery
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Garlic Pickle - SK Khazana checkout Garlic and Sundried Tomato Hummus, Rajasthani Lehsun Chutney with Apple. You can also find more Pickles, Jams and Chutneys recipes like Moutabel Nariyal aur Kachche Aam ki Chutney Green Chilli Pickle Methiya Keri
Garlic Pickle - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Garlic Pickle - SK Khazana Recipe
Garlic cloves 30-40
Jaggery Chopped 1 tablespoon
Lemons 3
Ginger piece 2 inches
Sesame oil 1/2 cup
Mustard seeds 2 teaspoons
Fenugreek seeds (methi dana) 1/2 teaspoon
Asafoetida (hing) 1/2 teaspoon
Coriander powder 1 1/2 teaspoons
Red chilli powder 2 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt 2 teaspoons
Method
Step 1
Squeeze out juice of lemons in a bowl.
Step 2
Coarsely crush ginger with 10-12 garlic cloves in a mortar with a pestle.
Step 3
Soak remaining garlic cloves in lemon juice.
Step 4
Heat sesame oil in a non-stick pan till it smokes. Add mustard seeds and sauté till seeds splutter. Add fenugreek seeds, asafoetida and crushed ginger-garlic, mix and sauté well.
Step 5
Add coriander powder, chilli powder, turmeric powder and chopped jaggery, mix well and cook till jaggery melts.
Step 6
Add salt and mix well. Add this mixture to the garlic cloves in lemon juice, mix well.
Step 7
Serve or store in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
