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Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this recipe, it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. This pickle is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this recipe, but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place.

Garlic Pickle ( Achaar Recipe ) recipe - How to make Garlic Pickle ( Achaar Recipe )







Preparation Time:;15 mins; ;Maturing Time:; 1 week.; ;Cooking Time:;11 mins; ;Total Time:;26 mins;;;;Makes 0.50 to 0.5 cup

Ingredients

1/2 cup;garlic (lehsun) cloves;, peeled

3 tbsp;mustard (rai / sarson) oil

1/4 tsp;turmeric powder (haldi)

2 tbsp;lemon juice

1 tbsp;chilli powder

1 tsp;finely;chopped jaggery (gur)

1/2 tsp;salt

To Be Ground Together For The Masala

2 tsp;split mustard seeds (rai na kuria)

1/4 tsp;split fenugreek seeds (methi na kuria)

1/4 tsp;cumin seeds (jeera)

1/4 tsp;crushed coriander seeds

1/4 tsp;asafoetida (hing)

Method

Heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.

Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.

Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally

Add the masala powder, mix well and cook for another minute.

Remove from the flame, cool and store in a sterilised glass jar.

Store in a cool dry place. This pickle is ready for the table after 1 week.

Nutrient values;per tbsp

Energy66 calProtein0.1 gCarbohydrates1.8 gFiber0.1 gFat6.5 gCholesterol0 mgVitamin A57.9 mcgVitamin B10 mgVitamin B20 mgVitamin B30 mgVitamin C3.4 mgFolic Acid0.7 mcgCalcium6.8 mgIron0 mgMagnesium1.6 mgPhosphorus1.2 mgSodium221.6 mgPotassium23.2 mgZinc0 mg


@Aditi Ahuja asha chaudhry Priya Sood Sonu Prithvi Zegna Fayas Dr. Shilpitha Shanthappa Madhavi Cholera Satarupa B Kaur Rajamani Revauthi Neelam sinoliya Richa Chowdhary Dr.Dhanya Prajesh Roopashree Siddireddy Neha Agarwal Naiyya Saggi Kavita Sahany Akshaya Naresh Shruti Giri manvi bhandari Mrs Chhoker Khushboo Chouhan Durga Salvi Sowmya Prithvi (sonu) Varsha rao Vidya Rathod Bhavna Anadkat Kritz Swati Upadhyay Shanaya Harshmita Walia Rebecca Prakash

Heyyy!!!! Thanks for sharing yaa!! Heard that it's amazing for health

ThanksSwati Upadhyay dear

Mast pickle!!


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