1. Prepare the Garlic

Ensure your garlic cloves are peeled and completely dry. Any moisture can spoil the pickle. If the cloves are large, you can slice them in half.

2. Toast the Spices

In a dry pan over medium heat, dry roast the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and dry red chilies for about 5 minutes until they become fragrant and slightly darker. Let them cool completely.

3. Grind the Spice Mix

Once cooled, transfer the toasted spices to a grinder and pulse them into a coarse powder.

4. Cook the Garlic

Heat the mustard oil in a heavy-bottomed skillet over medium heat until it is hot and slightly smoky. Carefully add the garlic cloves and sauté them for about 5 minutes, allowing them to soften slightly without browning too much.

5. Combine the Ingredients

Reduce the heat to low and add the ground spice mix, turmeric powder, and Kashmiri red chili powder. Stir well and cook for another 2-3 minutes.

6. Final Touches

Add the asafoetida, salt, and vinegar (and optional green chilies). Stir everything together and cook for one more minute.

7. Store the Pickle

Remove the pan from the heat and let the pickle cool down completely. Once cooled, transfer it to a sterilized, dry, and airtight glass jar. You can let the pickle mature for 2-4 days in a warm, dry spot, shaking it once a day, to allow the flavors to develop.

Results for "dry red chilies"

Recipes

A Fiery Condiment from the Heart of India: Spicy Garlic Pickle (Lahsun ka Achar)

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