Garlic Pickle - Garlic-y Tangy Pickle !

பூண்டு ஊறுகாய் (Garlic Pickle)

I had lots of garlic at home which was becoming old. first i thought of making garlic gravy - country style kuzhambu. but that will be good only for just a day or two. so decided to make garlic pickle, which has more shelf life. the tamarind used in this recipe increases its shelf-life and gives this awesome sweet and sour taste to this pickle along with the subtle roasted-garlic flavour. 

in this recipe the garlic is roasted in little oil and this gives the pickle a roasted garlic flavour. pealing the garlic is the time consuming task. so i did it while watching an old classic comedy Tamil movie.. "Manamagan Thevai".. casting - Sivaji, Banumathi, Chandrababu etc,.

okay now back to the garlic pickle recipe. we generally buy garlic pickle in shops. very few make this at home. i request you all to try this recipe at home. and some of you might not be roasting the garlic for making pickle. hence you try this recipe and let me know how did you like it. here is the recipe.

Ingredients:

• garlic - 250 grams pealed
• tamarind extract - from one big lemon size tamarind
• fenugreek seeds - 1/2 teaspoon
• mustard seeds - 1 teaspoon
• red chilli powder - 2 teaspoons
• turmeric powder - 1/2 teaspoon
• salt -  as per taste
• jaggery - 2 teaspoons
• asafoetida, curry leaves, mustard seeds for tempering
• sesame oil - 4 tablespoon

Procedure:

• take the pan and dry roast the fenugreek seeds and mustard seeds and powder them together.
• heat some oil in the same pan and roast the garlic till slightly brown.

• now remove from heat and cool it. transfer this to a blender and run it for few seconds to grind it coarsely. 
• again heat the rest of oil in the pan and add the tempering ingredients.
• add the garlic paste, tamarind extract, chilli powder, turmeric powder and salt.
• mix well and saute for few minutes.
• add the fenugreek and mustard powder to the pickle. 
• add the jaggery to the pickle.
• now keep the stove in low and let the pickle simmer in the tamarind extract and spices powders till oil separates.
• once the oil separates, cool this and store it in air tight glass bottle. 
• remains good for couple of weeks on shelf if used properly. or can be stored in fridge till it is finished.
• goes very well with rice or idli/dosa/chapati or variety rices.

you got to try this to believe how good this pickle is. today i had it with rasam rice and curd rice... tomorrow will have it idli... day after tomorrow with dosai 😋.

Happy cooking !!