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Garlic pickle recipe | Andhra vellulli avakaya

By swasthi , on May 29, 2019, 27 Comments, Jump to Recipe

Garlic pickle recipe – velluli avakaya is perfect for the monsoon and winters to warm up the body. To retain the health benefits of garlic, they are used raw in this recipe. It also helps in preventing cold and expelling phlegm since cinnamon and cloves are used along with raw garlic. Serve moderately and experience the benefits of this garlic pickle.

garlic pickle recipe, andhra velluli avakaya

I have used oil generously which increases the shelf life and the taste as well and this is the way our Andhra pickles are prepared. For most avakaya recipes I discard the left over oily part at the end. So adjust the oil to suit your taste and need.

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garlic pickle recipe yields tastes mildly sweet, sour, hot and pungent pickle with bursting flavors of cinnamon and cloves. If you are a hot and spicy pickle lover, you will get addicted to this.

Whenever you make pickles, choose the best quality ingredients. Make sure there is no larva or fungi on the ingredients like garlic. Since the pickles are left to ferment, fungi and larvae multiplies very fast and most times may not be visible to us.

I used honey as the sweetener. But I recommend and prefer Jaggery since it adds a better aroma and taste than honey.

How to make garlic pickle at home

1. Dry roast cinnamon, methi seeds,cloves and sesame seeds lightly. Set aside 1 cinnamon stick and 4 cloves.

2. Add mustard seeds, methi seeds, sesame seeds, rest of the cinnamon and cloves to a blender jar and make a fine powder.

making spice powders for garlic pickle recipe

3. Add the powder to a large mixing bowl along with garlic, jaggery, salt, chilli powder, lemon juice, cloves and cinnamon.

mixing ingredients for garlic pickle

4. Mix everything together. If desired you can add honey at this stage. Set aside for a day. Transfer it to a glass bottle.

adding jaggery, oil for garlic pickle recipe

Serve garlic pickle moderately with rice, idli, dosa or paratha.

storing garlic pickle in glass jar

For more pickle recipes on the blog, you can check
Mango pickle
tomato pachadi
cauliflower pickle
drumstick pickle
ginger pickle

Garlic pickle
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Garlic pickle recipe below

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Garlic pickle recipe | Andhra vellulli avakaya recipe

Garlic pickle
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings2 cups
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ cup garlic cloves
  • ¼ tbsp methi seeds / menthulu
  • 1 to 1½ tbsp mustard seeds
  • ¾ tbsp white sesame seeds (optional, but adds volume and taste to the pickle.)
  • 3 tbsp Red chili powder (adjust to suit your taste,2 tbsp is moderate)
  • Salt to taste
  • 1 Lemon large
  • 1.5 tbsp jaggery or honey
  • Oil as needed

optional ingredients for garlic pickle recipe

  • 4 cloves (powdered finely)
  • 4 cloves Additional (dry roast and keep aside)
  • 1 ½ Inch cinnamon stick (powdered finely)
  • 1 Inch cinnamon (dry roast and keep aside)
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Instructions

  • Peel off the garlic skin and air dry them for 3 to 4 hrs. Do not handle them with moist hands or utensils or spoons. Discard any garlic cloves with fungi or scars or look discolored. This will spoil the pickle.
  • Dry roast one after the other: methi seeds, sesame seeds and 2 cinnamon sticks and 10 cloves. Separate 1 cinnamon stick and 4 cloves aside.
  • Add mustard seeds and roasted ingredients (except 1 cinnamon stick and 4 cloves) to a jar and powder finely.
  • Transfer the garlic cloves to a wide utensil. Add ground powder, red chili powder, salt, lemon juice, 1 cinnamon stick and 4 cloves (that were set aside), jaggery and oil to the garlic. Mix well.
  • I used honey so i added it later
  • Set this aside for 1 day. After a day pour extra oil to bring it to the desired consistency and mix well. Adjust the salt and lemon juice. Bottle it and refrigerate.
  • You can serve with steamed rice, dosa, idli, pesarratu or rava upma and semiya upma.
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Notes

This pickle is prepared by my mom during winters and she doesn’t refrigerate it. She says it stays good for about 2 to 3 weeks. But iam unsure if it stays good in all climates. I have never tried it personally storing without refrigeration. So I suggest you refrigerate. Refrigerated pickle stays good for about 6 to 8 weeks

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Garlic pickle recipe | Andhra vellulli avakaya recipe
Amount Per Serving
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 209mg9%
Potassium 257mg7%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 10g11%
Protein 3g6%
Vitamin A 3560IU71%
Calcium 88mg9%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Rajendra..son of Raam says

    August 9, 2020

    Hi Swasthi , firstly thanks for the garlic pickle recipe and your blog which I came across in my search for authentic ANDHRA cuisine…
    I am a South African born of ANDHRA descent from my grandparents ..I now living in Europe and most of my pickle is store bought ..but with Covid lockdown I decided to make my own pickles… South African Indian cuisine is unique in the World as it’s a mix of Andhra, Tamil, Gujerati and Persian recipes with a tiny bit of spiced up 😁😁 Afrikaaner and English influences ..using all or mostly local produce..
    But, for the first time in many years my kitchen smells like that of my Moms and or Grandma’s …mmmmmhhhhh 🤩 all those wonderful spice blends ..
    To your recipe I added a bit of roasted and crushed jeera and dhania seeds as I love those flavours and also half teaspoon of Garam Masala…
    Thanks again and keep safe

    Reply
    • swasthi says

      August 11, 2020

      Hello Rajendra
      You are welcome! Enjoyed reading you! Thanks for leaving a comment. Love all the changes you made to the pickle.

      Reply
  3. Mala says

    July 27, 2020

    Ma’am, do we not need to saute the garlic to take away the raw smell.

    Reply
    • swasthi says

      July 27, 2020

      Hi Mala,
      No we don’t cook the garlic at all. It will take a few days for the garlic to soak up and age. Then the raw flavor will go away on its own.

      Reply
  4. Tanusree says

    June 26, 2020

    5 stars
    Hi Swasthi, hope you and your family all are doing great.
    Though monsoon is knocking the door in Bangalore, yesterday I started preparing pickles. I have set garlic pickle and green chilli pickle. I’m always sceptical about my salt measurement. So if I find it less once we start having the pickles, can I add salt at that time?
    How do we sort out that problem? Can I taste a bit after 3-4 days and add? Otherwise I have a plan to put the glass jar in sunlight for 5-7 days.
    Thanks in advance. Stay safe.
    Tanusree

    Reply
    • swasthi says

      June 27, 2020

      Hi Tanu
      All good. Hope the same from you. Yes you can add salt any time. I usually do it after 3 days while mixing. Later while serving it for the first time, again I add it if needed. If you made the pickle to store for longer then don’t use the salt from the jar that’s already been in use. Salt usually absorbs moisture when exposed to air in the kitchen. So use it from a new pack. I have been keeping all the ingredients to make the pickles in the oven at 40 C for an hour or so, until they become warm. Cool and then make the pickle. This way the shelf life is longer even at room temperature. I have tried with mangoes, lemons and garlic. Thought of sharing this.
      🙂
      You too stay safe!

      Reply
      • Tanusree says

        June 28, 2020

        Keeping in oven !! This is really a great idea you have shared. That would be nice to remove the moisture easily. I kept the garlic pods in sun for 3-4 days after peeling…it became too dry and little rubbery. Next time will surely follow your plan.
        Thank you.

        Reply
  5. abarnaa balakrishnan says

    January 16, 2018

    Hi Swasthi thank you for the recipe , very informative. Have a suggestion though, love to have a printer friendly version of this recipe. I like to save copies of my fav ones 🙂 . Thanks Again !!

    Reply
    • swasthi says

      January 18, 2018

      Welcome & thanks Abarna
      There is no print option on the blog.

      Reply
  6. Norrie says

    June 18, 2017

    5 stars
    Is it used as a dip or for adding while cooking ?

    Southern indian garlic pickle ?

    Reply
    • swasthi says

      June 18, 2017

      Hi Norrie, we use it as a dip, mostly with parthas / roti and even mix it with plain rice and eat.

      Reply
  7. jystna mishra says

    May 23, 2016

    5 stars
    very nice. better recipe for my husband. good food for diabetes and high BP. thank you very much.

    Reply
    • swasthi says

      May 23, 2016

      You are welcome Jyotsna. Glad to know you liked it. Thank you

      Reply
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  9. dipa says

    May 16, 2016

    Nice

    Reply
    • swasthi says

      May 19, 2016

      Thank you

      Reply
  10. Salim says

    May 25, 2015

    5 stars
    Very good recipe.

    Reply
    • swasthi says

      May 25, 2015

      thank you

      Reply
  11. Humera Syeda says

    May 9, 2015

    I like ur garlic pickle it is so tasty……thanks

    Reply
    • swasthi says

      May 9, 2015

      Welcome Humera

      Reply
  12. Veena Theagarajan says

    August 18, 2013

    sooo yummy love the color

    Reply
  13. Priya Suresh says

    August 17, 2013

    Omg, mouthwatering here, ur picture is just torturing me here.

    Reply
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  15. sangeetha pn says

    August 17, 2013

    wow.. sooper delicious pickle .. gonna tickle taste buds for sure..

    Reply
  16. Harini M says

    August 16, 2013

    Oh such a bold pickle,Your pics are worth so many words,very descriptive 🙂

    Reply
  17. Suja Manoj says

    August 16, 2013

    Love Andhra pickle,tongue tickle pickle

    Reply
  18. Manjula Bharath says

    August 16, 2013

    wow so flavorful and delicious pickle 🙂

    Reply
  19. linsy patel says

    August 16, 2013

    looks so tempting with all the spiciness in it. I am a garlic lover so love this one.

    Reply
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  21. Navaneetham Krishnan says

    August 16, 2013

    Gosh!!! My all time fav. Just love garlic so much and with the spicy pickling process, double yum to my palate.

    Reply

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