Garlic pickle

Ingredients

 Garlic                                               ---- 1/2 kg
 Red chilli powder                            ---- 6 to 7 tablespoons
 salt                                                   ---- 1/4 cup approximately
 Turmeric powder                            ---- 1 tablespoon
 jeera                                                ---- 3 tablespoon
 dry coriander seeds                        ---- 3 tablespoons
 lemon                                             ---- 20 nos ( medium size)
 fenugreek seeds                             ---- 2 tablespoons
 Gingerly oil                                   ---- 1/2 cup
 Asofotida                                      ---- 1/2 teaspoon
 jaggery                                         ---- 1 small bit
 mustard                                        ---- 1 teaspoon


preparation method

  peel the skin of the garlic and keep it aside.

 Dry Roast the jeera , dry coriander seeds & fenugreek  seeds each separately  till it gets nice aroma.

 squeeze the lemon and collect the lemon juice and add little salt to the juice and keep it aside.

 Now heat a kadai with oil and add the mustard seeds and asofotida. Then add the garlic and saute for 7 to 8  minutes.

 Then add the turmeric powder , salt and red chilli powder and saute for a minute.

 Then add the coriander powder , jeera powder, and fenugreek powder and saute for a minute.

 Then add the lemon juice and cook in medium flame. cook till the oil separates on top and  float on the top.

 Remove from the flame , cool and store in a sterilised glass jar.

store in a cool dry place. This pickle is ready for the table after 15 days.