South Indian Hot And Sweet Garlic Pickle

• 25-30 Peeled and cleaned Garlic Cloves
• 6 Slit green chilies(adjust the number depending on spice tolerance)
• 3 tablespoons Fine Sliced Ginger
• 4-5 teaspoons Sesame Oil
• 1 teaspoon Turmeric
• 2-3 sprigs Curry leaves
• 3 teaspoons Salt
• 3 tablespoons Kashmiri red chilly powder / Paprika
• 1 teaspoon Hing/ Asafoetida
• 1/2 teaspoon Fenugreek powder
• 2 teaspoons Mustard seeds
• 1 tablespoon Brown sugar /Jaggery
• 2-3 tablespoons White Vinegar/ Fresh squeezed lemon juice

1. Clean and peel the garlic cloves and keep it dry.
2. Finely chop the green chilly and ginger and keep aside. You can use a chopper or mini food processor for this.
3. Remove the garlic onto a paper towel and to the same oil lightly fry the ginger, green chilly and curry leaves.
4. On low flame, add the spice powders and salt to the oil and keep sauting till the raw smell of the spices leaves the mixture.
5. Add the brown sugar or jaggery at this stage.
6. Now add in the fried garlic and mix well until well coated. Check the spice level and salt.
7. After 2 mins, remove the pan from heat and add the vinegar and mix well.
8. Store dry in an airtight container or glass jar.
9. You can refrigerate and store Pickles for even a year or more, make sure the container is moisture free and airtight.
10. Tip# For long shelf life, always use clean and dry spoon to serve the pickle from the jar and make sure you store air tight after use.

garlic, green chiliesadjust, ginger, sesame oil, turmeric, curry, salt, paprika, asafoetida, fenugreek powder, seeds, brown sugar, white vinegar

Taken from food52.com/recipes/76582-south-indian-hot-and-sweet-garlic-pickle (may not work)