Garlic pickle recipe | Andhra vellulli avakaya recipe
Garlic pickle
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
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)
How to make the recipe
- 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.
NUTRITION (estimation only)
Calories: 121kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Sodium: 209mg | Potassium: 257mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3560IU | Calcium: 88mg | Iron: 3.3mg