Garlic Pickle Recipe

Garlic Pickle Recipe with step by step pictures. Spicy and tangy poondu oorugai recipe which taste so delicious with curd rice.

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Garlic Pickle Recipe

I love garlic pickle, it is one of my favourite pickle. I like to have it with paratha, curd rice or even sambar rice. 

About Garlic Pickle Recipe

Garlic Pickle or Poondu Oorugai is a popular pickle condiments across India. Garlic pickle is made spicy and little tangy. There are many versions of making garlic pickle. Some people add lemon juice or vinegar in their pickle too. 

Roasted and ground spices like fenugreek seeds, mustard seeds are used for aroma and taste. This version is a instant version which is made with basic tempering and spice powders. 

Similar Recipes,

Uppu Nellikai

Nellikai Thokku

Instant Mango pickle

Amla Pickle

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Ingredients for Making Garlic Pickle

• Gingelly oil (Indian Sesame Oil)
• Garlic 
• Turmeric Powder
• Kashmiri Chilli Powder
• Tamarind Pulp
• Water
• Jaggery
• Rock Salt

For Tempering

• Mustard Seeds
• Cumin Seed
• Fenugreek Seeds
• Dry Red Chillies
• Asafoetida

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Video for Garlic Pickle Recipe

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How to Make Poondu Oorugai (Garlic Pickle Recipe)

Pre-preparations

Peel garlic and set aside. I like to use small size garlic for this recipe.  If you are using tamarind pulp, mix with water and set aside. 

Frying Garlic

Heat gingelly oil in a pan. Add in garlic and mix well. Cook on medium heat till it gets golden and fried. You can cover the pan to speed up the process. Keep mixing occasionally for even colouring. The garlic has to turn golden brown. Once the garlic is fried, strain and remove it to a bowl and set aside.

Making Garlic Pickle 

In the same oil, add in tempering ingredients and let them sizzle. Add in turmeric powder and chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn.  Add in the fried garlic and mix well. Add in the tamarind pulp, salt and mix well. Cover and cook this on low heat for at least 5 mins.

Finishing touches for Pickle

Now add in jaggery and mix well. Keep cooking for another 5 mins covered on low heat. After 5 mins the oil must float on top and the garlic must have cooked and pickle got thick. 

Storing

Let the pickle cool completely before storing in a clean glass jar in fridge.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe

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Garlic Pickle | Garlic Pickle Recipe | Poondu Oorugai Recipe

Garlic Pickle Recipe with step by step pictures. Spicy and tangy garlic pickle which taste so delicious with curd rice.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Condiments, Pickle

Cuisine Indian, South Indian

Servings 20 servings

Calories 192 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup Gingelly oil Indian Sesame Oil
• ▢ 5 cups Garlic
• ▢ 1 tsp Turmeric Powder
• ▢ ½ cup Kashmiri Chilli Powder
• ▢ 5 tbsp Tamarind Pulp
• ▢ ½ cup Water
• ▢ ¼ cup Jaggery
• ▢ Rock Salt to taste

For Tempering

• ▢ 2 tsp Mustard Seeds
• ▢ 2 tsp Cumin Seed
• ▢ ½ tsp Fenugreek Seeds
• ▢ 6 Dry Red Chillies
• ▢ ½ tsp Asafoetida

Instructions

 

• ▢
  Peel garlic and set aside. I like to use small size garlic for this recipe. If you are using tamarind pulp, mix with water and set aside.
• ▢
  Heat gingelly oil in a pan. Add in garlic and mix well. Cook on medium heat till it gets golden and fried. You can cover the pan to speed up the process. Keep mixing occasionally for even colouring. The garlic has to turn golden brown. Once the garlic is fried, strain and remove it to a bowl and set aside.
• ▢
  In the same oil, add in tempering ingredients and let them sizzle. Add in turmeric powder and chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn.
• ▢
  Add in the fried garlic and mix well. Add in the tamarind pulp, salt and mix well. Cover and cook this on low heat for at least 5 mins.
• ▢
  Now add in jaggery and mix well. Keep cooking for another 5 mins covered on low heat. After 5 mins the oil must float on top and the garlic must have cooked and pickle got thick.
• ▢
  Let the pickle cool completely before storing in a clean glass jar in fridge.

Video

Notes

• Use small variety of garlic for this pickle.
• Use gingelly oil in this pickle for best flavour.
• Cook the pickle on low heat till it gets thick and oil separates.
• The jar in which you are storing the garlic pickle has to be dry without any water which will extend the shelf life.
• Always use dry spoon when taking pickle out, no wet spoons or hands should be used

Storage Suggestions

This pickle can be stored at room temp for 3 to 5 days. Store in fridge for 15 to 20 days.

Serving Suggestions

Garlic pickle can be served with rice, curd rice, paratha.

Nutrition Facts

Garlic Pickle | Garlic Pickle Recipe | Poondu Oorugai Recipe

Amount Per Serving (1 servings)

Calories 192 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 5g

Monounsaturated Fat 5g

Sodium 106mg5%

Potassium 330mg9%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 6g7%

Protein 3g6%

Vitamin A 1889IU38%

Vitamin C 30mg36%

Calcium 90mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

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Garlic Pickle Recipe with Step by Step pictures

1)Heat gingelly oil in a pan.

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2)Add in garlic and mix well. Cook on medium heat till it gets golden and fried.

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3)You can cover the pan to speed up the process. Keep mixing occasionally for even colouring.

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4)The garlic has to turn golden brown.

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5)Once the garlic is fried, strain and remove it to a bowl and set aside.

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6)In the same oil, add in tempering ingredients and let them sizzle.

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7)Add in dry red chillies

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8)Add in asafoetida

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9)Add in turmeric powder

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10)Add in chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn. 

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11)Mix gently.

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12)Add in the fried garlic and mix well.

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13)Mix well

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14)Add in tamarind pulp

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15)Add in salt.

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16)Add in jaggery

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17)Mix well.

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18)Cover and cook on medium heat.

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19)Done.

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Tips & Tricks

• Use small variety of garlic for this pickle.
• Use gingelly oil in this pickle for best flavour. 
• Cook the pickle on low heat till it gets thick and oil separates. 
• The jar in which you are storing the garlic pickle has to be dry without any water which will extend the shelf life.
• Always use dry spoon when taking pickle out, no wet spoons or hands should be used. 

Storage Suggestions

This pickle can be stored at room temp for 3 to 5 days. Store in fridge for 15 to 20 days.

Serving Suggestions

Garlic pickle can be served with rice, curd rice, paratha.