Instant Garlic Pickle

Why You’ll Love This Recipe

If you’re a fan of bold, spicy, and garlicky flavors, Instant Garlic Pickle will quickly become your favorite kitchen companion. The combination of sesame oil, mustard seeds, red chili powder, and vinegar delivers a perfect balance of heat and tang. The garlic itself adds a robust flavor that’s intensified with every bite. This pickle can be served with a variety of dishes, from parathas to rice, and is the ideal accompaniment to many traditional Indian meals. Since it’s ready in no time, it’s a perfect recipe for spice lovers who don’t want to wait days for pickles to ferment.

Ingredients

• ¾ cup (180ml) sesame oil
• 1 teaspoon mustard seeds/rai
• 2 tablespoons ginger, finely chopped
• 1 cup (200g) garlic cloves, peeled
• 1 teaspoon red chili powder
• 2 teaspoons Kashmiri chili powder
• ½ teaspoon turmeric/haldi powder
• ½ teaspoon fenugreek powder/methi dana powder
• ½ teaspoon asafetida/hing
• 1 teaspoon salt
• ½ teaspoon jaggery powder or sugar
• ¼ cup (60ml) white vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ingredients: Peel the garlic cloves and finely chop the ginger. Measure out all your spices and keep them ready for quick use.
2. Heat the Oil: In a pan, heat the sesame oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter for a few seconds.
3. Add the Ginger: Add the finely chopped ginger to the pan and sauté for about 2 minutes, or until it becomes aromatic and slightly golden.
4. Cook the Garlic: Add the peeled garlic cloves to the pan. Stir them well to coat them in the oil and ginger mixture. Sauté the garlic for about 4-5 minutes, allowing it to soften and absorb the flavors.
5. Add the Spices: Reduce the heat to low and add the red chili powder, Kashmiri chili powder, turmeric powder, fenugreek powder, asafetida, and salt. Stir the mixture well, making sure the garlic is coated evenly with the spices.
6. Add Sweetness and Vinegar: Add the jaggery powder or sugar and stir to combine. Then, pour in the white vinegar and mix well. Let the mixture simmer for another 2-3 minutes, allowing the flavors to meld together and the oil to separate from the pickle.
7. Cool and Store: Turn off the heat and allow the garlic pickle to cool to room temperature. Once cooled, transfer the pickle to a clean, airtight jar. Let it sit for a few hours before serving to let the flavors develop.
8. Serve: Your Instant Garlic Pickle is now ready to serve! It can be enjoyed with parathas, chapatis, rice, or any other dish of your choice.

Servings and Timing

• Servings: Makes about 1 jar (8-10 servings)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

1. Lemon Garlic Pickle: You can replace vinegar with fresh lemon juice for a tangier variation.
2. Spicier Version: Increase the amount of red chili powder or Kashmiri chili powder if you like your pickle extra spicy.
3. With Other Vegetables: You can add thinly sliced carrots or green chilies to the pickle for added texture and flavor.
4. No Sugar Option: Skip the jaggery or sugar if you prefer a purely spicy and tangy garlic pickle.

Storage/Reheating

• Storage: This Instant Garlic Pickle can be stored in an airtight jar at room temperature for up to 2 weeks. If you live in a hot climate, refrigerating the pickle will help it last longer.
• Reheating: This pickle is typically enjoyed at room temperature. There is no need to reheat it, but you can slightly warm it before serving if you prefer.

FAQs

1. Can I use mustard oil instead of sesame oil?

Yes, mustard oil is often used in Indian pickles and adds a distinct flavor, but sesame oil is the traditional choice in this recipe. Either oil will work, depending on your preference.

2. Can I make Instant Garlic Pickle without jaggery?

Yes, if you prefer a more savory pickle, you can skip the jaggery and adjust the salt and vinegar to balance the flavor.

3. Can I use garlic paste instead of whole garlic cloves?

While whole garlic cloves provide the best texture, you can use garlic paste in a pinch. However, the consistency and flavor will vary slightly.

4. How long does the pickle last?

This Instant Garlic Pickle can last up to 2 weeks when stored in an airtight jar at room temperature. If kept in the fridge, it can last up to a month.

5. Can I make this pickle less spicy?

Yes, reduce the amount of red chili powder and Kashmiri chili powder to adjust the spice level to your liking.

6. Can I add other spices to this pickle?

Yes, you can experiment with spices like cumin powder, fennel seeds, or nigella seeds (kalonji) to add a different flavor profile to the pickle.

7. Is this pickle vegan?

Yes, this Instant Garlic Pickle is vegan as it contains no animal products.

8. Can I use apple cider vinegar instead of white vinegar?

Yes, you can use apple cider vinegar as an alternative, though it will slightly alter the flavor. White vinegar gives the pickle a more neutral tang.

9. Can I use garlic paste instead of fresh garlic cloves?

While fresh garlic cloves are ideal for texture and flavor, garlic paste can be used if necessary. The taste will be different, but it will still be delicious.

10. How do I make this pickle more sour?

If you want a more sour pickle, increase the amount of vinegar or substitute it with lemon juice for a tangier flavor.

Conclusion

Instant Garlic Pickle is a zesty, spicy, and flavorful condiment that’s simple to make and perfect for garlic lovers. With its blend of mustard seeds, ginger, and a kick of chili, it pairs wonderfully with a variety of Indian dishes. This recipe’s easy preparation and quick cooking time mean you can have a homemade pickle ready in less than 30 minutes! Enjoy it with parathas, rice, or even as an accompaniment to your favorite snacks. No matter how you serve it, this garlic pickle will add a burst of flavor to your meals.

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