കൊതിയൂറും വെളുത്തുള്ളി അച്ചാർ /garlic pickle recipe

Ingredients:
Garlic – 250g
Green chillies – As per taste (Chopped)
Ginger – 1 big piece (Chopped)
Curry leaves
Fenugreek – ½ tsp
Mustard seeds – ½ tsp
Turmeric powder – ½ tbsp
Red chilly powder – 2 tbsp
Vinegar – 6 tbsp or as per taste
Asafoetida / Hing – 1 tsp
Gingelly oil
Salt

Steps:
Heat a pan and dry roast fenugreek.
Once it starts to turn brown, switch off.
Finely powder it using a mortar and pestle.

Add some water in a steamer/idli cooker.
Transfer garlic to the steamer plate and steam covered till the garlic becomes soft.
Switch off the flame and set aside.

Heat oil in a pan. Splutter mustard seeds.
Add green chillies, ginger and curry leaves.
Reduce the flame and turmeric powder, chilly powder and fenugreek powder.
Once the raw smell of masala powders is gone, add steamed garlic and salt.
Mix well. Increase the flame and add vinegar and asafoetida.
Add a small piece of jaggery or a pinch of sugar. This is optional.
Taste and adjust the flavors of the pickle.
Switch off and let it cool.

Once cool, transfer to an airtight container. Store it in the refrigerator after 2 days.
It is better to let it rest for a day before using.

Note: I used Apple Cider Vinegar.

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