Here is a quick recipe for garlic pickle. You can make this in less than 20 minutes and is ready to be served. You can use this garlic pickle as a dip for various foods, or dressing in a salad or other dishes.

Ingredients

Garlic: 200 grams

Red pepper: 100 grams

Ginger: 50 grams, chopped

Turmeric powder: one teaspoon

Cooking oil: one cup

Lime juice or vinegar: one tablespoon

Sugar: one tablespoon

Spices: one tablespoon of spices (fenugreek seeds, Sichuan pepper, cumin seeds, coriander seeds, nutmeg, mace, cloves, cardamom, cinnamon, etc.)

Method

Heat oil in a pan, add spices and garlic and fry until light brown. Add ginger, turmeric, sugar, and salt, and fry for 2 more minutes. Strain oil and transfer the remaining contents in a grinding jar. Grind and make a coarse paste.

In a different pan, boil red pepper in a cup of water for 5-10 minutes. Strain water and transfer chili in the grinding jar. make a coarse paste. Mix this paste with garlic paste. Add lime juice, oil and chili boiled water the mixture. Transfer the pickle in a glass jar.

Sun-Dried Ginger-Garlic Pickle Recipe

Ingredients

Ginger: 100 grams, sliced into medium size pieces

Garlic: 100 grams, cut into two pieces

Tomatoes: 200 grams, cut into medium size pieces, dried in sun for 3-4 hours

Green chili: 50 grams sliced into two pieces

Red chili powder: two teaspoon

Salt: two teaspoon

Oil: 200 ml

White Vinegar: one tablespoon

Method

Mix everything and transfer into a glass jar. As you transfer into the jar, press down the pickle so that there is no air inside the jar. Place the jar in the sun for 5-6 hours every day for 5-6 days, your pickle will be ready.

You can also add sprouted fenugreek seeds (one cup) or dried fish (one cup) in the pickle before transferring in the jar. Fenugreek seeds and dried fish will give a different taste to your ginger-garlic pickle.

Ginger, Garlic, Turmeric, and Fenugreek Seeds Pickle

In this pickle, you mix grated ginger, garlic, turmeric, finely chopped green chili, red chili flakes, and soaked fenugreek seeds, add seasoning and vinegar or lemon juice, transfer it into an airtight jar and let it ferment for 1-2 weeks.

This pickle is a little bitter (because it contains fenugreek), and spicy (because it contains green and red chili). If you like heat, you will love this pickle. This pickle is not only good to taste but also has the goodness of ginger, garlic, and turmeric.