Garlic Pickle Recipe – Indian Style with Mustard & Curry Leaves

Last Updated on 6 months ago by Neha Deshmukh

Garlic Pickle Recipe – Indian Style with Mustard & Curry Leaves

Hey everyone! If you’re anything like me, you adore a good pickle with your meals. There’s just something about that tangy, spicy kick that elevates everything, right? Today, I’m sharing my family’s treasured recipe for Indian-style garlic pickle – it’s bursting with flavour, incredibly aromatic, and honestly, it’s easier to make than you might think! I first made this when I was trying to impress my mother-in-law, and it was a huge hit. Now, it’s a staple in our home, especially during festive seasons.

Why You’ll Love This Recipe

This isn’t your average garlic pickle. We’re taking things up a notch with a beautiful blend of spices – mustard and fenugreek seeds, fragrant curry leaves, and a touch of heat from Kashmiri chili powder. The result? A pickle that’s not just spicy, but also wonderfully complex and flavourful. It’s perfect with rice, roti, or even as a side with your favourite Indian snacks. Plus, the aroma while it’s cooking is simply divine!

Ingredients

Here’s what you’ll need to make this delicious garlic pickle:

• 500 gm garlic
• Oil for deep frying
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 3-4 sprigs curry leaves
• 1 tbsp red chili powder
• 3 tbsp Kashmiri chili powder
• 1/2 tbsp turmeric powder
• Salt to taste
• Vinegar as needed
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds

Ingredient Notes

Let’s talk about a few key ingredients to really make this pickle shine:

• Mustard & Fenugreek Seeds: Don’t skip dry roasting these! It unlocks their flavour and adds a lovely nutty aroma to the pickle. I always use a heavy-bottomed pan for even roasting.
• Coconut Oil: This is the oil to use for South Indian pickles. It imparts a beautiful fragrance and flavour. If you can’t find it, you can use neutral oil, but the flavour won’t be quite the same.
• Kashmiri Chili Powder: This is what gives the pickle its vibrant red colour and mild heat. It’s more about colour than intense spice, so don’t worry about it being too fiery!
• Vinegar: I usually use white vinegar, but you can experiment with apple cider vinegar or even malt vinegar for a slightly different tang. My grandmother always used a local palm vinegar, which gave it a unique flavour – feel free to explore regional variations!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and wash the garlic thoroughly. Pat it dry with a kitchen towel – we want to remove all the moisture.
2. Heat oil in a kadai (or deep frying pan) and fry the garlic in batches for about 2 minutes, until it’s lightly golden. Drain on a paper towel and let it cool completely.
3. Transfer the fried garlic to a sterilized glass jar. Pour vinegar over the garlic, ensuring it’s covered by at least 1 inch. Add salt and give it a good mix.
4. Now, let’s work on the spice blend. Dry roast the mustard and fenugreek seeds in a pan until they start to pop and become fragrant. Grind them into a coarse powder using a mortar and pestle (or a spice grinder).
5. In a separate bowl, mix the red chili powder, Kashmiri chili powder, and turmeric powder with a little water to form a paste.
6. Heat the coconut oil in a pan. Add the mustard seeds and let them splutter. Then, add the minced curry leaves and sauté for a few seconds. Add the spice paste and cook on low heat until the raw aroma disappears. Let this mixture cool down completely.
7. Stir in 1/4 cup of vinegar and the pounded spice powder into the cooled oil mixture. Adjust the salt to your liking.
8. Finally, pour this spiced oil mixture into the jar with the garlic. Mix everything well, adding more vinegar if needed. Let the pickle rest for at least 24 hours before serving. Trust me, the wait is worth it!

Expert Tips

• Make sure your jar is completely sterilized to prevent mold growth. I usually boil it for 10 minutes.
• Don’t overcrowd the pan when frying the garlic. Fry it in batches to ensure it gets evenly golden.
• Taste the pickle after 24 hours and adjust the salt and vinegar as needed.

Variations

• Spice Level: Want it milder? Reduce the amount of red chili powder. For a fiery kick, add a pinch of cayenne pepper!
• Festival Adaptations: This pickle is a must-have during Diwali and Ugadi. My family loves to serve it with traditional festive snacks.
• Storage: For long-term preservation, ensure the garlic is fully submerged in vinegar and oil.

Serving Suggestions

This garlic pickle is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With a simple bowl of rice and dal.
• As a side dish with roti or paratha.
• As a condiment with samosas or pakoras.
• Even stirred into yogurt for a flavourful dip!

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dark place. Properly stored, it can last for several months – though, let’s be honest, it rarely lasts that long in my house!

FAQs

Q: What type of vinegar is best for garlic pickle?

A: White vinegar is a classic choice, but feel free to experiment with apple cider vinegar or malt vinegar.

Q: Can I use a different oil instead of coconut oil?

A: You can use a neutral oil like sunflower or vegetable oil, but coconut oil really adds a unique flavour.

Q: How do I prevent mold from forming in the pickle?

A: Ensure your jar is sterilized and the garlic is fully submerged in vinegar and oil.

Q: What is the purpose of dry roasting the mustard and fenugreek seeds?

A: Dry roasting enhances their flavour and aroma, adding depth to the pickle.

Q: Can I adjust the amount of chili powder to control the spice level?

A: Absolutely! Start with less and add more to taste.

Q: How long does this pickle last?

A: Properly stored, it can last for several months.

Q: What kind of garlic works best for pickling?

A: I prefer using Indian garlic, as it has a stronger flavour. But any variety will work!