Garlic Pickle ~ Deepa

Homemade pickles are a great way to cut down sodium in diets. These are much better than the store-brought ones loaded with salt, preservatives, and oil which i got it from my friend deepa. I love this pickle with any fried rice especially biryani .

INGREDIENTS U NEED:
1.Garlic - 3big
2.Mustard seeds-11/4tbs
3.Tamarind extract- 1cup (make it thick)
4.Jaggery-21/2tbs
5.Chilli powder-2tbs
6.Turmeric powder-pinch
7.Asafoetida-pinch
8.Salt - as per taste
9.Methi seeds - 1/4tbs
10.Oil - 1cup

METHOD OF PREPARATION:

• First roast the garlic in a pan with couple of spoons of  oil and take it out and keep it aside
• In the same pan add little more oil,mustard seeds let it sputter then add thick tamarind water,jaggery,salt reduce the flame let it boil for 5mins
• Now add chilli powder,asafoetida,methi seeds and garlic
• Let it cook for 10 minutes under low flame until the garlic is cooked and oil seperates and switch off the stove and transfer into the airtight container once cooled.

NOTE:
This pickle can stay fresh for up to 3-4 weeks when stored in the refrigerator

GOES WELL WITH:
      Curd rice and  Fried rice