Are you ready to elevate your culinary game with a vibrant and flavorful condiment? This recipe for Spicy Garlic Pickles delivers a powerful punch of flavor, transforming ordinary vegetables into an addictive snack or a fantastic addition to any meal. Forget store-bought pickles – this homemade version allows you complete control over the ingredients, ensuring a healthier and more delicious result. Imagine the satisfying crunch of perfectly pickled vegetables, infused with the fiery kick of chili and the aromatic depth of garlic. The combination is simply irresistible.
This recipe is incredibly easy to follow, even for beginner cooks. We'll guide you through each step, ensuring you achieve perfectly crisp and flavorful pickles every time. From selecting the freshest ingredients to mastering the pickling process, we’ll walk you through it all. Ready to transform simple vegetables into a culinary masterpiece? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Frying pan
- Mixer
- Bottles
Ingredients
- Garlic: 250 grams
- Mustard seeds: 1 tablespoon
- Fenugreek seeds: 1/4 tablespoon
- Red chilies: 25
- Sesame oil: a lot
- Salt: 1 tablespoon
- Turmeric powder: 1 tablespoon
- Tamarind juice: fresh
- Jaggery: small piece
- Fresh mustard and fenugreek powder: 1 tablespoon
Step-by-Step Instructions
Step 1. Preparing the Garlic and Spices
- Peel 250 grams of small garlic cloves (they have the best aroma). Soak them in water for 5 minutes, then drain.
- Dry roast the garlic in a frying pan. Add mustard seeds and fenugreek seeds; fry until browned.
- Add 25 red chilies and fry for about 2 minutes.
- Grind the roasted garlic, mustard seeds, fenugreek seeds, and chilies separately.
Step 2. Sautéing and Combining Ingredients
- Heat sesame oil in a frying pan. Add half of the roasted garlic and fry for about 5 minutes until reddish.
- Add a little more oil, mustard seeds, and turmeric powder. Add the roasted chili powder and mix well.
- Add the remaining roasted garlic, salt, and fresh tamarind juice. Mix well and bring to a boil.
Step 3. Finishing and Sweetening
- Fry a small piece of jaggery, add mustard and fenugreek powder and mix well.
Step 4. Cooling and Storing
- Once the oil separates, the pickle is ready. Let it cool, then bottle and store.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Always use sesame oil for pickles.
- Garlic is beneficial for digestion, immunity, and blood pressure.
- Use a clean spoon each time you access the pickle to prevent spoilage.
- This pickle pairs well with rice, sambar rice, curd rice, idli, chapati, etc.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 50-60g
- Protein: 5-7g
FAQs
1. How long do these spicy garlic pickles last?
Stored properly in an airtight container in the refrigerator, these pickles will last for 2-3 weeks. The longer they sit, the more intense the flavor will become.
2. Can I adjust the spice level?
Absolutely! Reduce the amount of chili flakes or use a milder chili for less heat. For extra spice, add more chili or a spicier pepper variety.
So there you have it – a simple yet incredibly flavorful Spicy Garlic Pickle recipe that’s sure to become a staple in your kitchen. Enjoy the satisfying crunch and zesty flavor with your favorite meals or as a delicious standalone snack. Happy pickling!