• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Garlic Pickle

250 g – garlic cloves (outer husk removed)
110ml – til oil
1 tsp – haldi
1&1/2 tbsp – red chilli powder
Juice from 4 medium limes
1 tbsp – salt
2 tsp – mustard powder (dry fried and powdered)
1/2 tsp – methi powder (dry fried and powdered)
1 tsp – mustard seeds
15 – curry leaves
1/8 tsp – hing
Directions
In a bowl mix red chilli powder, haldi, mustard powder, salt & methi powder & keep aside.
Heat til oil to smoking point, reduce heat, and add mustard seeds, hing, curry leaves
Fry until the seeds splutter, remove from heat, add garlic cloves stir well in the hot oil
Add masala powders & lime juice, mix well, and allow to cool
Preserve it in a clean bottle, can be used after a day.