Garlic Pickle Recipe with step by step pictures. Spicy and tangy poondu oorugai recipe which taste so delicious with curd rice.
Garlic Pickle Recipe
I love garlic pickle, it is one of my favourite pickle. I like to have it with paratha, curd rice or even sambar rice.
About Garlic Pickle Recipe
Garlic Pickle or Poondu Oorugai is a popular pickle condiments across India. Garlic pickle is made spicy and little tangy. There are many versions of making garlic pickle. Some people add lemon juice or vinegar in their pickle too.
Roasted and ground spices like fenugreek seeds, mustard seeds are used for aroma and taste. This version is a instant version which is made with basic tempering and spice powders.
Similar Recipes,
Ingredients for Making Garlic Pickle
- Gingelly oil (Indian Sesame Oil)
- Garlic
- Turmeric Powder
- Kashmiri Chilli Powder
- Tamarind Pulp
- Water
- Jaggery
- Rock Salt
For Tempering
- Mustard Seeds
- Cumin Seed
- Fenugreek Seeds
- Dry Red Chillies
- Asafoetida
Video for Garlic Pickle Recipe
How to Make Poondu Oorugai (Garlic Pickle Recipe)
Pre-preparations
Peel garlic and set aside. I like to use small size garlic for this recipe. If you are using tamarind pulp, mix with water and set aside.
Frying Garlic
Heat gingelly oil in a pan. Add in garlic and mix well. Cook on medium heat till it gets golden and fried. You can cover the pan to speed up the process. Keep mixing occasionally for even colouring. The garlic has to turn golden brown. Once the garlic is fried, strain and remove it to a bowl and set aside.
Making Garlic Pickle
In the same oil, add in tempering ingredients and let them sizzle. Add in turmeric powder and chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn. Add in the fried garlic and mix well. Add in the tamarind pulp, salt and mix well. Cover and cook this on low heat for at least 5 mins.
Finishing touches for Pickle
Now add in jaggery and mix well. Keep cooking for another 5 mins covered on low heat. After 5 mins the oil must float on top and the garlic must have cooked and pickle got thick.
Storing
Let the pickle cool completely before storing in a clean glass jar in fridge.
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Garlic Pickle | Garlic Pickle Recipe | Poondu Oorugai Recipe
Garlic Pickle Recipe with step by step pictures. Spicy and tangy garlic pickle which taste so delicious with curd rice.
Notes
- Use small variety of garlic for this pickle.
- Use gingelly oil in this pickle for best flavour.
- Cook the pickle on low heat till it gets thick and oil separates.
- The jar in which you are storing the garlic pickle has to be dry without any water which will extend the shelf life.
- Always use dry spoon when taking pickle out, no wet spoons or hands should be used
Storage Suggestions
This pickle can be stored at room temp for 3 to 5 days. Store in fridge for 15 to 20 days.
Serving Suggestions
Garlic pickle can be served with rice, curd rice, paratha.
Nutrition Facts
Garlic Pickle | Garlic Pickle Recipe | Poondu Oorugai Recipe
Amount Per Serving (1 servings)
Calories 192
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Sodium 106mg5%
Potassium 330mg9%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 6g7%
Protein 3g6%
Vitamin A 1889IU38%
Vitamin C 30mg36%
Calcium 90mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Garlic Pickle Recipe with Step by Step pictures
1)Heat gingelly oil in a pan.
2)Add in garlic and mix well. Cook on medium heat till it gets golden and fried.
3)You can cover the pan to speed up the process. Keep mixing occasionally for even colouring.
4)The garlic has to turn golden brown.
5)Once the garlic is fried, strain and remove it to a bowl and set aside.
6)In the same oil, add in tempering ingredients and let them sizzle.
7)Add in dry red chillies
8)Add in asafoetida
9)Add in turmeric powder
10)Add in chilli powder and mix well. Do this on low heat. Don’t cook the spice powder over 10 seconds else it may burn.
11)Mix gently.
12)Add in the fried garlic and mix well.
13)Mix well
14)Add in tamarind pulp
15)Add in salt.
16)Add in jaggery
17)Mix well.
18)Cover and cook on medium heat.
19)Done.
Tips & Tricks
- Use small variety of garlic for this pickle.
- Use gingelly oil in this pickle for best flavour.
- Cook the pickle on low heat till it gets thick and oil separates.
- The jar in which you are storing the garlic pickle has to be dry without any water which will extend the shelf life.
- Always use dry spoon when taking pickle out, no wet spoons or hands should be used.
Storage Suggestions
This pickle can be stored at room temp for 3 to 5 days. Store in fridge for 15 to 20 days.
Serving Suggestions
Garlic pickle can be served with rice, curd rice, paratha.
