Hot garlic pickle ! This is my entry for Think spice.... Think Garlic event hosted by Sunita of Sunita's world.


  • Garlic Cloves - 1 cup
  • Corriander seeds - 1/4 cup
  • Jeera - 1 tbsp
  • Fenugreek seeds - 2 tbsp
  • Long red chillies - 8
  • Lemon juice - 1/4 cup
  • Salt - as required
  • Gingelly oil - up to 1/2 cup
  • Curry leaves - few

How to make it:

Dry roast (without oil) corriander seeds, jeera, fenugreek seeds and curry leaves. Heat little oil and roast the red chillies. Grind all these into a fine powder. Chop garlic cloves length-wise if they are too big. Heat 1/4 cup oil, add garlic cloves and fry for a while. Now add the ground powder, salt and lemon juice and cook until it thickens. Add more oil as the pickle thickens and cook for few more minutes. Let it cool and preserve in glass bottles.

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20 Responses
  1. Hi.. Garlic pickle wow ha.. i like it very much.. !!
    Nice hot and spicy entry..!!

  2. Namratha Says:

    Yummy, looks really spicy and nice...good entry Anu :)

  3. AnuSriram Says:

    Thanks archana and namratha...

  4. sunita Says:

    Thanks for sending over that lovely pickle :-)

  5. Mansi Desai Says:

    awesome Anu! garlic pickle is my hubby's mother-in-law makes it quite well; I haven't tried making it yet though:)

  6. Laavanya Says:

    I love garlic and that pickle looks amazing Anu.

  7. Rajitha Says:

    garlic pickle looks great anu!

  8. Kalai Says:

    Anu, I love garlic anything and this looks especially delicious! I am drooling here. :)

  9. AnuSriram Says:

    Sunita, Thanks for your acknowledgement.
    Mansi, Try this..
    Thanks laavanya, rajitha and kalai for your comments.

  10. zlamushka Says:

    Hi Anu,

    Pickled garlic looks fabulous. Your last sentence says cools down and preserve. What do you mean by that? Just put it in a glass jar an into the fridge or you mean a proper sterilisation and stuff?

  11. AnuSriram Says:

    Hi zlamushka, Just leave the pickle for half hour or so after cooking . so the heat goes off completely and its ready to be put in a glass bottle. Of course, u can refrigerate leaving atleast half hour outside after cooking.

  12. madhuram Says:

    Hi Anu,

    My mother in law taught me a different version of the pickle. It tastes very good. But I think this one will also be as tasty as that one. Thanks for sharing your recipe.

  13. Anonymous Says:

    Hi Anu...Thanks for this yummy pickle recipe...I love garlic pickle...

  14. Deepa Says:

    The pickle looks delicious.
    How long does this pickle stay good?
    you have not mentioned the amount of mustard to be used in the recipe.

  15. AnuSriram Says:

    Hi Deepa, i did not use mustard seeds for this pickle.. it was a typo error and now i changed it.. I have preserved it to a max of 3 weeks... I make just little at a time and it is usually gone in few days....

  16. bicks Says:

    thanks for the comment anu and u gave a grt tip. btw. we love garlic pickle. will try ur recipe. it looks yummy.

  17. Priti Says:

    hey anu
    great receipe...
    could u tell me what is Gingelly oil?

  18. ram Says:

    Hi Anu,

    I tried your recipe.But it got bitter taste :(

    I followed everything with exact measurements. Can you please tell me what mistake I did.

  19. AnuSriram Says:

    I wonder what went wrong in the recipe.. I guess, the chillies that you used were less hot. Increase the amount of red chillies or reduce the amount of fenugreek seeds by 1/2 tbsp. (i.e, use only 1 1/2 tbsp) Hope this helps. :)
    Also, incase if you used peeled and preserved garlic, it has a slight bittery taste when cooked. Try using fresh garlic.

  20. Anonymous Says:

    hi anu

    today first time i made garlic pickle in home using your recipe, it has come out very well and awesome taste. thanks a lot