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In this easy recipe by Shikha Jain, garlic cloves are first steamed for a few minutes in the idli vessel, which increases their taste and softness, then they are mixed well with spices like degi chilli, Kashmiri chilli, turmeric, coriander, dry mango powder and salt. After this, a tempering of mustard seeds, fenugreek, whole red chilli, asafoetida and curry leaves is prepared in hot mustard oil and poured on the garlic, which instantly deepens the flavor of the pickle.
Garlic pickle is generally very much liked in homes, but many people shy away from making it because they feel that it takes a lot of hard work and time. But with this easy recipe guided by Shikha Jain, you can prepare tangy, spicy and very aromatic garlic pickle in just a few minutes. Its specialty is that in this recipe the garlic is lightly steamed first, which further enhances its flavor and the pickle gets mixed and prepared more quickly. Not only this, you can store the pickle made in this manner for many months.
First of all, peel and separate the garlic cloves and steam them in an idli vessel or any steamer on medium-high flame for 5-6 minutes. Steamed garlic not only melts quickly but also adds mild sweetness and soft texture, which makes the pickle more delicious. Be careful not to over-steam the garlic, otherwise it will become too soft and the pickle will lose its body.
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