South Indian Hot And Sweet Garlic Pickle

1. 1

   Clean and peel the garlic cloves and keep it dry.

2. 2

   Finely chop the green chilly and ginger and keep aside. You can use a chopper or mini food processor for this.

3. 3

   Remove the garlic onto a paper towel and to the same oil lightly fry the ginger, green chilly and curry leaves.

4. 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. 5

   Add the brown sugar or jaggery at this stage.

6. 6

   Now add in the fried garlic and mix well until well coated. Check the spice level and salt.

7. 7

   After 2 mins, remove the pan from heat and add the vinegar and mix well.

8. 8

   Store dry in an airtight container or glass jar.

9. 9

   You can refrigerate and store Pickles for even a year or more, make sure the container is moisture free and airtight.

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.