INGREDIENTS
Main Ingredient
- 500 grams garlic cloves (about 4–5 bulbs), peeled
For Soaking
- 2–3 tablespoons salt
- Water as needed
Whole Spices (for roasting)
- 3 tablespoons mustard seeds
- 2 tablespoons fennel seeds
- 1½ tablespoons cumin seeds
- 1 tablespoon fenugreek seeds
- 2 tablespoons coriander seeds (optional)
Ground Spices
- 2½ tablespoons red chili powder (adjust to taste)
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon turmeric powder
- 1½ tablespoons salt or to taste
Oil and Sour Agent
- 1 to 1¼ cups mustard oil
- ¼ cup lemon juice or apple cider vinegar
Optional Ingredients
- 1 teaspoon asafoetida
- 8–10 dried red chilies, crushed
- 1 teaspoon nigella seeds
STEP 1: PREPARING THE GARLIC
Separate the garlic bulbs into individual cloves and peel them carefully. Wash once and drain completely. Soak the peeled garlic in salted water for 8 to 10 hours. This reduces bitterness and strong raw smell. After soaking, drain the water and pat the garlic dry with a clean cloth.
STEP 2: DRYING THE GARLIC
Spread the garlic cloves on a clean cotton cloth. Dry them under sunlight for one full day or air-dry indoors for 24 to 36 hours. The garlic must be completely dry before use. Any moisture can cause spoilage and reduce shelf life.
STEP 3: ROASTING AND GRINDING SPICES
Dry roast mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and coriander seeds on low heat. Stir continuously until aromatic. Do not burn the spices. Allow them to cool fully, then grind them coarsely. The texture should be slightly grainy, not fine.
STEP 4: PREPARING THE MUSTARD OIL
Heat mustard oil in a pan until it reaches smoking point. Switch off the heat and allow the oil to cool until warm. Add asafoetida and crushed dry red chilies to the warm oil and mix gently.
STEP 5: MIXING THE PICKLE
In a large, dry bowl, add the dried garlic cloves. Add the coarsely ground spice mixture, red chili powder, Kashmiri chili powder, turmeric powder, salt, and nigella seeds if using. Mix thoroughly using clean, dry hands or a dry spoon. Add lemon juice or vinegar and mix again. Slowly pour in the warm mustard oil until all garlic cloves are well coated and partially submerged.
STEP 6: STORING AND MATURING
Transfer the mixture into a clean, sterilized glass jar. Close the lid tightly. Keep the jar in sunlight for 7 to 10 days. Stir or shake the jar gently once daily using a dry spoon. The pickle will continue to improve in flavor over time.
FLAVOR DEVELOPMENT
After one week, the pickle will taste sharp and spicy. After two weeks, flavors become balanced. After one month, the garlic pickle develops deep, rich flavor and soft texture.
