Ingredients:
Garlic Flakes – 1/4 cup, peeled
Lemon Juice – 1 1/2 cups
Salt – 1/2 cup
Jaggery – 1/4 cup
Gingelly Oil
Urad Dal – 2 tsp
To Grind:
Red Chillies – 25
Coriander Seeds – 1/4 cup
Jeera – 1/4 cup
Curry Leaves – 1/4 cup
Fry and Grind:
Fenugreek Seeds – 4 to 5 tsp
Asafoetida Powder – 4 tsp
Method:
1. Heat a frying pan over moderate heat.
2. Add coriander seeds, jeera, red chillies and fry without oil.
3. Cool and grind. Keep aside.
4. Fry the curry leaves separately. Add salt and fry.
5. Allow it to cool and then grind.
6. In the same pan fry the fenugreek seeds and asafoetida powder. Grind and keep.
7. Heat oil in a pan.
8. Add mustard seeds, urad dal and ground ingredients.
9. Add lemon juice and let it boil.
10. Add the garlic and mix well.
11. Add the jaggery and allow it to cook.
12. Keep boiling for 5 to 10 minutes.
13. Remove and store in an airtight container.
14. Use as required.
Note: This pickle stays good for upto a year if stored properly.
