garlic pickle recipe - andhra vellulli avakaya recipe

Prep time
20 mins
Cook time
5 mins
Total time
25 mins
Author: Swasthi
Recipe type: condiment
Cuisine: Andhra
Yield / Serves: 2 cups

Ingredients (240 ml cup used)

 Little more than 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 large Lemon
 1.5 tbsp. clean jaggery or honey
 Oil as needed
optional ingredients for garlic pickle recipe
 4 cloves and 1 ½ “cinnamon stick (powdered finely)
 Additional 4 cloves and 1” cinnamon (dry roast and keep aside)

Instructions
1. 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.
2. 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.
3. Add mustard seeds and roasted ingredients (except 1 cinnamon stick
and 4 cloves) to a jar and powder finely.
4. 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.
5. I used honey so i added it later
6. 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.
7. You can serve with steamed rice, dosa, idli, pesarratu or rava upma and
semiya upma.

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