|
|
|
|
|
|
|
|
|
Ingredients
| 1 Cup | Garlic |
| 1 Cup | Green Turmeric Roots |
| 4 Cup | Salt |
| 1 Teaspoon | Sugar/ Jaggery |
| 4 Tablespoons | Vinegar |
| 4 Tablespoons | Lemon Juice |
| 2 Tablespoons | Fenugreek Seeds/ Methi Dana |
| 1 Tablespoons | Onion Seeds/ Kalounji |
| 1 Grams | Carom Seeds/ Ajwain |
| 4 Tablespoons | Mustard Oil |
| 2 Tablespoons | Fennel Seeds |
| 2 Tablespoons | Chilli Powder |
| 0.5 Teaspoon | Hing Powder |
Method
Wash and peel turmeric wipe excessive water and slice them length wise. Dry them for few hours.
Peel garlic and cut them halves.
In a large skillet heat oil. Add hing, it for 1 minute then add Fenugreek seeds, fennel seeds, onion seeds, chilli powder carom seeds and vinegar to it.
Now add garlic and turmeric to it. Mix it well.
Cook it for 5 minutes at low flame add salt, lemon juice and sugar to it. Switch off the flame. Sit it to cool down.
Store it in a dry and air tight jar. The pickle is ready to be served.
You can make garlic and turmeric pickle separately. Instead of mixing them together mix them separately in the masala .
Pickle, Indian Pickle
|
|
|
| Copyright 2018 ExpressIndianRecipes.com Follow @ExpIndianRecipe Disclaimer Contact Us | |