Chettinad style garlic pickle:
People from the Karaikudi region always prefer garlic pickle in this method of preparation, fresh ground masala with aromatic spices and tangy with lemon extract no preservatives added lemon juice and roasted methi seeds acts as a natural preservative here. We can feel the taste of Garlic along with salt, tangy, spicy, and mildly sweet, not with the heavy masala. Neither preservatives nor artificial colors added here are more advantages to consume. This will be a good combination with a variety of rice, roti & of course curd rice no words to say yummy!!!
Get Homemade Garlic pickle from Karaikudi At your doorstep:
Red chili-75 gm (2 cups)
Coriander seeds-1/2 cup
Cumin seeds-1/4 cup
Methi seeds-1 1/2 tsp
Lemon extraxt-1 1/2 cup(15 lemon)
Jaggery- 1 tbsp
Dry roast the Methi seeds, cumin, and red chili individually, grind to a smooth powder. Extract lemon juice and filter it (1 1/2 cup of juice is required) pound rock salt to powder. Peel Skin and keep garlic ready to make pickle.
Heat pan with oil, add mustart seeds to splutter add Asafoetida, and garlic saute for 2 minutes to get partially cooked.
Add all fresh ground masala powders, salt and jaggery mix well finally, add lemon juice and carefully allow it for a single boil, switch off.
Keep this pickle for two day under direct sunlight to extend its shelf-life.
Now it is ready to serve/store and use.