Garlic pickle

The first time I had garlic pickle was from a store-bought jar (it was either Mother’s Recipe or Priya Pickles) and it still continues to be my favourite version of garlic pickle. I have never got the same taste elsewhere, maybe because the ones I tried were not aged properly by keeping in the sun for a long time. I am going to keep trying until I can create the exact recipe and if anyone has been successful in doing that, please let me know! Till then, this is a quick version of pickled garlic.

Ingredients:

Garlic cloves: 1 cup
Water: 1 cup
Tamarind paste: 1 tbsp
Turmeric powder: 1 tsp
Chilli powder (I used Degi Mirch for better colour): 3 tbsp
Sugar: 1 tsp
Fennel seeds: 1/2 tsp
Mustard seeds:1/2 tsp
Methi seeds: 2 or 3
Mustard oil: 4-5 tbsp

Salt:1 tsp or to taste

Method:

1) In a pan, heat water and stir in the tamarind paste till it mixes properly. Add turmeric powder, salt and the garlic and let simmer for 15-20 on medium heat till the water dries up and the garlic cloves become slightly soft.
2) Dry roast the fennel and methi seeds, grind them with a heavy bowl or spoon and keep aside.
3) Temper the mustard oil with the mustard seeds and add the dry spices, sugar, chilli powder and the garlic cloves and fry for 3-4 min on low flame. Add more salt if needed.
4) Let it cool for a few minutes, then transfer to a dry container.

Note: Keep any pickle in the sun for a few days and shake the container occasionally so that all the spices and oil get soaked into the vegetable or fruit