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The Best Chettinad Garlic Pickle | Family Recipe
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RECIPE
INGREDIENTS
35 grams cumin seeds (jeera)
15 grams fenugreek seeds
10 grams asafoetida powder (hing), (mild balls or slices)
450 ml gingelly oil, from black sesame (idiam)
12 grams black mustard seeds
500 grams garlic, large cloves, cut lengthwise into 4 to 6 pieces each
50 grams coriander powder
75 grams red chilli powder, mild
130 grams jaggery (gur), (upto 150 grams to taste), pounded into a powder or broken up into small pieces
325 ml lime juice, (upto 350 ml to taste)
3 tablespoons sea salt, (upto 4 tablespoons to taste), mixed in with the lime juice
COOKING METHOD
- Place a small kadhai over medium heat and dry roast the cumin seeds until fragrant and lightly colored. Remove and set aside to cool. Repeat this process with fenugreek seeds; remove from kadhai and set aside to cool.
- Place kadhai over high heat and add oil. Once hot, add asafoetida and deep fry till medium brown. Remove with a slotted spoon and let drain.
- Slide mustard seeds into the hot oil over high heat and let cook till the seeds start spluttering and popping. Add sliced garlic to the oil and let cook for 1 to 2 minutes till lightly browned.
- While the garlic is cooking, combine the asafoetida with the cumin and fenugreek seeds and crush into a powder in a mortar pestle or run in a spice grinder. Set the powder aside.
- Add coriander powder to the oil and stir. Add the chilli powder and give it another stir and cook for 30 seconds. Toss in the jaggery and stir till it melts into the mixture. Add the lime juice and salt mixture and stir well. Then add the asafoetida / cumin / fenugreek powder mixture, stir, and continue to cook for 2 to 3 minutes till the garlic and spices are cooked through.
- Remove from heat and set aside to cool. Once cool, pour into a sterilized glass jar and leave at room temperature for 1 to 2 days before refrigerating.
Cook’s Note: Cold Pressed Gingelly oil might foam so do not panic!
The pickle can be eaten right away or stored in the refrigerator for 30 days
- Place a small kadhai over medium heat and dry roast the cumin seeds until fragrant and lightly colored. Remove and set aside to cool. Repeat this process with fenugreek seeds; remove from kadhai and set aside to cool.
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