Lassan Nu Athanu
Veg
Vegan
A robust garlic pickle that enhances the flavor of any meal with its spicy and tangy taste. It's a favorite among those who love bold flavors.
Cuisines
Kathiyawadi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | garlic cloves, peeled |
| 1 cup | mustard oil |
| 2 tablespoons | red chili powder |
| 1 tablespoon | turmeric powder |
| 1 tablespoon | fenugreek seeds |
| 1 tablespoon | salt |
| 1 tablespoon | mustard seeds |
| 1 tablespoon | asafoetida |
Instructions
- 1 Heat mustard oil in a pan until it reaches smoking point, then let it cool down slightly.
- 2 In a mixing bowl, combine garlic cloves, red chili powder, turmeric powder, fenugreek seeds, salt, mustard seeds, and asafoetida.
- 3 Pour the cooled mustard oil over the garlic mixture and mix well to ensure all ingredients are coated.
- 4 Transfer the mixture into a sterilized glass jar, ensuring the garlic is submerged in the oil.
- 5 Seal the jar tightly and let it sit at room temperature for at least 3-4 days to allow the flavors to develop.
- 6 Shake the jar occasionally to mix the contents and ensure even marination.
Tips
Ensure the jar is sterilized properly to increase the shelf life of the pickle.