Lehsun Pickle
by Foodie#436107

Garlic promotes the well-being of the heart and immune systems with antioxidant properties and helps maintain healthy blood circulation. One of garlic's most potent health benefits includes the ability to enhance the body's immune cell activity.

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Lehsun Pickle recipe - How to make Lehsun Pickle

1 cup garlic (lehsun) cloves
1 tbsp tamarind (imli) pulp
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
4 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
salt to taste
1 tsp grated jaggery (gur)
2 tbsp coriander (dhania) powder
1 tbsp cumin seeds (jeera)
1 tsp fenugreek (methi) seeds

Method

Take four to five whole garlics, separate the flakes and peel the skin.
Soak tamarind in water and squeeze out a cup of thick juice.
In a dry kadai put the coriander seeds, cumin and fenugreek one by one and fry till it slightly changes its colour.
Cool it and powder it.
In thick bottomed kadai put the oil and when it is hot add mustard. When it starts pop up add asafoetida powder and curry leaves and then add garlic flakes.
Fry the garlic till it become light brown.
Add tamarind juice, red chilli powder, turmeric powder and salt.
Mix it well and allow to boil.
Then add coriander/jeera/fenugreek powder and stir well.
Add jaggery powder and cook till it is thick.
Remove, cool it and store it in a jar upto 45 days.