By: Payal
Garlic chilli pickle is a bold and flavourful condiment that brings a spicy kick to any meal. This quick homemade recipe combines heat, tang, and aroma in every bite.
1 cup peeled garlic cloves8–10 fres
h red chillies (chopped)
1 tablespoon mustard seeds
1 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
1 tablespoon salt (adjust to taste)
1/2 cup mustard oil
2 tablespoons lemon juice or vinegar
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Wash and fully dry the garlic cloves and red chillies. Ensure there is no moisture, as dryness helps improve the shelf life of the pickle.
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Lightly dry‑roast mustard seeds and fenugreek seeds until aromatic. Let them cool, then coarsely grind them to release their rich flavour.
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Heat mustard oil until it reaches smoking point, then turn off the flame and allow it to cool slightly. This step removes the raw smell and enhances the taste.
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In a clean bowl, combine garlic, chillies, ground spices, turmeric, and salt. Pour the warm oil over the mixture and stir well so every piece is coated evenly.
Mix in lemon juice or vinegar and shift the pickle into a clean, dry glass jar. Let it rest for 2–3 days at room temperature for the flavours to blend beautifully.
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