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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.
4 from 2 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 servings
Calories: 192kcal

Ingredients

  • 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

Serving: 1servings | Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 106mg | Potassium: 330mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1889IU | Vitamin C: 30mg | Calcium: 90mg | Iron: 2mg
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