How to make Garlic Pickle - SK Khazana -

Sweet and sour and absolutely delicious pickle

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Garlic cloves (लहसुन लौंग), Jaggery

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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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 Mango manzeera Peanut Dip Tamatar Ki Chutney Chutney

Garlic Pickle - SK Khazana

Garlic Pickle - SK Khazana Recipe Card

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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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MasterChef Sanjeev Kapoor

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.