Pickled Garlic is a kitchen staple from Andhra Pradesh in southern India. Locals traditionally make it to preserve garlic during abundant harvests, blending it with chili and lemon for freshness and spice.
Families usually have jars of it on hand to instantly add flavor to everyday meals like plain rice, idlis or dosa. It’s the kind of pickle you reach for when your meal needs a little extra kick.
Why You’ll Love This Pickled Garlic
- Bold and fiery flavor – garlic, chili, and spices bring depth and heat that can transform a simple meal.
- Versatile pairing – perfect with rice, dosa, idli, sandwiches, or even stirred into dips for extra punch.
- Long-lasting – when stored properly, this Indian pickle can stay fresh for months, ready to brighten up any dish.
- Simple ingredients – made with pantry staples like garlic, lemon, chili, and oil.
- Naturally vegan and gluten-free – a condiment nearly everyone can enjoy.
- Traditional with a twist – a classic from Andhra cuisine that you can adapt to your own spice level.
- Garlic goodness – in many food cultures, garlic is valued for its warming qualities and is often included in home remedies, especially for digestion and immunity.
- Chili kick – chili is widely appreciated not only for flavor but also for the heat it brings, often said to “wake up” both the palate and the senses.
Pickled garlic
Ingredients
- 250 g Garlic cloves peeled
- Mustard seeds yellow or brown – 1 tbsp
- 1-2 tablespoon Red chili powder adjust to taste
- Asafoetida hing – ⅛ tsp
- ½ Turmeric powder
- 2 teaspoon Salt – 2 tsp or to taste
- 3 tablespoon Lemon juice freshly squeezed
- Vinegar optional – 1 tablespoon (for extra tang)
- Sesame oil or any neutral vegetable oil – 150 ml (about ⅔ cup)
- Curry leaves – a small handful optional, for aroma
Instructions
- Prep the garlic: Peel the garlic cloves. Blanch them in boiling water for 1 minute to take off the raw edge, then drain and pat very dry on a clean towel. Moisture causes spoilage, so ensure they’re bone-dry.
- Dry-roast the spices: In a dry pan over medium heat, toast fenugreek seeds until they turn a shade darker and smell nutty (about 1–2 minutes). Remove and let cool.
- In the same pan, toast mustard seeds until they begin to pop, then remove.
- Grind the spice mix: In a small grinder or mortar & pestle, coarsely grind the toasted fenugreek and mustard seeds together with a pinch of salt. You want a slightly gritty texture, not a fine powder.
- Heat the oil & infuse: In the clean pan, heat the oil until it’s shimmering (but not smoking).
- Add asafoetida and curry leaves (if using) and fry for a few seconds until fragrant.
- Turn off the heat and let oil cool just slightly (so it’s warm, not hot).
- Assemble the pickle: In a mixing bowl, combine the dry-ground spice mix, red chili powder, turmeric, and remaining salt.
- Add the dried garlic cloves and toss well to coat each clove. Pour in the warm oil, stirring to evenly distribute.
- Finally, mix in the lemon juice and vinegar (if using).
- Jar and rest: Transfer the mixture into a clean, dry glass jar. Press down the garlic so it’s submerged in oil, which preserves it.
- Seal tightly and leave at room temperature for 2–3 days to mellow and develop flavor, giving the jar a gentle shake once a day.
- Storage: After 3 days, refrigerate. The pickle keeps well for up to 9 months if always stored in oil and with a clean, dry spoon.
Notes
- Oil choice: Traditionally, gingelly (sesame) or groundnut oil is used; you can substitute neutral canola or sunflower oil.
- Heat level: Adjust red chili quantity to your taste—use Kashmiri chili for milder color or Byadgi chili for deep red and medium heat.
- Variation: Add a few thin slices of dried mango (mango podi) or carom (ajwain) seeds for extra tang and aroma.
Serving & Pairing Ideas:
- Serve alongside steamed white rice and yogurt for a classic Andhra-style meal.
- Pair it with crispy dosa or soft idlis for breakfast or brunch.
- Spread a little inside wraps or sandwiches to instantly elevate the flavor.
- Try mixing a small spoonful into plain hummus or cream cheese for a delicious spicy dip.
Nutrition
Frequently Asked Questions
How long does Pickled Garlic last?
When stored properly—always submerged in oil, refrigerated, and handled with a clean, dry spoon—it can stay good for up to 9 months.
Can I skip the vinegar in Pickled Garlic?
Yes, vinegar is optional. Lemon juice alone gives enough tang, but vinegar adds a sharper edge and may help extend shelf life.
Do I have to blanch the garlic first?
Blanching takes away the raw bite and helps the cloves soak up flavor. You can skip this step, but your Pickled Garlic will taste much sharper.
What’s the best oil to use for Pickled Garlic?
Traditionally, sesame (gingelly) or groundnut oil is used for their nutty flavor. For a lighter taste, sunflower or canola oil also work well.
How spicy is this Pickled Garlic?
It depends on the chili powder you use. Kashmiri chili gives a bright red color with mild heat, while Byadgi or regular red chili powder brings more kick. Adjust the spice level to your liking.
Do I need curry leaves?
They’re completely optional. Curry leaves add a nice aroma, but your Pickled Garlic will still taste delicious without them.
Is Pickled Garlic vegan?
Yes, this recipe is naturally vegan since it uses only plant-based ingredients.
What goes well with Pickled Garlic?
It’s perfect with plain rice and yogurt, dosa, or idlis. You can also spread a little inside wraps or sandwiches, or stir it into dips like hummus or cream cheese.
Why does my Pickled Garlic taste bitter?
Over-roasting fenugreek seeds can make the spice mix bitter. Toast them lightly, just until golden and fragrant, to avoid that.
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