GARLIC PICKLE - Step by Step

Happy Onam Readers,

This year 'Lemon n Spice' is giving you an easy to follow Garlic pickle, with the ingredients which you can find in your pantry at any time. This garlic pickle has a thick gravy from ground roasted garlic cloves and tamarind extract. I will definitely say this is the best garlic pickle recipe ever!!! and it goes very well with rice/ dosa / curd rice.

Easy to make Garlic Pickle / Veluthulli Achar

Kerala garlic pickle / Kerala Style Veluthulli achar / Sadya Veluthulli achar
Cooking time : 20 minutes
Preparation time : 30 min (It depends- i am very slow to peel garlic. If you have peeled garlic, you can cut the preparation time in to half)

Ingredients :

Garlic cloves / Veluthulli : 2 Cups / 325 gm
Chilly powder : 3 tsp
Turmeric powder : 1/2 tsp
Mustard seeds / Kaduku : 1 tsp
Fenugreek Seeds / Uluva  : 1 tsp
Dried Red Chilies : 2
Curry leaves : 1 Spring
Salt : 1/2 tbsp
Asfoetida Powder : 1/2 tsp +1/4tsp
Jaggery / Sugar : 1/2 tsp
Tamarind / Kolpuli : Lime sized / 100g
Sesame oil / Gingeli oil / Nallenna : 3tbsp

How to make Authentic Kerala garlic pickle / Kerala Style Veluthulli achar / Sadya Veluthulli achar :

1. Soak tamarind in one cup of water for 15 minutes. Squeeze and make a thick extract and strain it using a sieve. Keep aside.

2. Heat 1 tbsp sesame oil in a heavy bottom Kadai and add peeled, washed and pat dried garlic cloves.  I used large and medium garlic cloves, so i cut the large ones into half. When it turns to slightly golden brown, transfer it to a plate and allow to cool.

Easy to make Garlic Pickle / Veluthulli Achar

3. When it cools, transfer half of the roasted garlic to a mixer bowl and make a coarse paste of it ( one mix in the blender is enough). Meanwhile, Add remaining 2 tbsp oil to the same kadai and add mustard seeds. When it splutters, add fenugreek seeds followed by dried red chillies , curry leaves.

Easy to make Garlic Pickle / Veluthulli Achar

4. Simmer the flame and add red chilly powder, turmeric powder, 1/2 tsp Asfoetida powder and saute until you get a nice aroma. At this point add tamarind extract, Jaggery and allow to boil. When it thickens, stir well until the oil separates.

5. Add coarse garlic paste, roasted garlic and allow to cook in low - medium flame for another 10 minutes. Now turn off the flame and add the remaining 1/4 tsp Asfoetida powder, adjust the salt and allow to cool.

Easy to make Garlic Pickle / Veluthulli Achar

6. Transfer it to an air tight glass container when it is really cool and add enough oil to cover the top surface of pickle. (1/2 tbsp )

7. Pickle stays fresh in room temperature for 4 days and stays up to 3 months in refrigerator. Make sure you use clean, dry spoon each time to take the pickle.

Similar Recipes :

• Olive oil Lemon Pickle
• Fish Pickle
• Pickled Cucumbers
• Puli Inji / Injampuli / Sweet and sour Ginger pickle

Enjoy!!!
Lena