Ingredients: Around 500 gm of garlic cloves; 1 tsp of methi powder; 1 tbsp of jeera powder; 2 tbsps of dry mango powder; 2 tbsp of coriander powder; 1 tbsp of saunf powder; 1 tbsp of kala namak; 2 tbsp of red chilli powder; 1 tsp of turmeric powder; 1 tsp of onion seeds; 1 tsp of methi seeds; 1 tsp of jeera; 1 tsp of hing; 1 tbsp of salt; a bottle of vinegar and 200 gm of oil.
Method: In a bowl, add garlic cloves and vinegar. Keep aside for at least 12 hours. Heat oil in a kadai and add onion seeds, methi, mustard seeds, jeera, turmeric powder and hing. Keep aside and allow this mix to cool. Drain the vinegar from the garlic and add all the dry ingredients and mix well. Now add kala namak, red chilli powder, salt, and oil. Transfer the pickle to an air tight jar. It takes four days for this pickle to be ready to serve.
Gooseberry or 'amla' pickle
Ingredients: Half kg of amla or gooseberry; 125 gm of green chillies (slit); 125 ml of oil; 50 gm of salt; ½ tsp of cumin; ½ tsp of mustard seeds; 2 tbsps of sesame seeds (roasted and powdered) and a lemon.
Method: Wash the amla well; dry and keep them aside. Heat oil in a pan and fry the green chillies for two minutes. Remove the chillies from the pan and add cumin and mustard seeds. Once the seeds start sputtering, add the amla and fry for a few minutes. Sprinkle some water and cover the pan with a lid and let it stay for 6 minutes.Turn the flame to medium and stir well.
Ingredients: Five carrots cut into wedges; 3 tbsps of chopped ginger; 2 tbsps of chopped garlic; 4 green chillies (chopped); ¼ tsp of fenugreek seeds; 1 ¼ tsps of mustard seeds ; 6 tbsps of Kashmiri chilli powder; ½ tsp of turmeric powder; cup + cup + 1 tbsp of vinegar; 1 to 2 tsp of sugar; ¼ tsp of asafoetida; cup + 1 tbsp of oil; salt to taste and a sprig of curry leaves for tempering.
Method: Add salt to the wedged carrots and keep aside. Heat cup of oil in a pan. Add mustard and fenugreek seeds and let them sputter. Add chopped green chillies and fry for a minute. Add chopped ginger, garlic, and curry leaves and fry them for 2-3 minutes, till the raw smell vanishes. Take the pan off the stove and add turmeric and chilli powder. Mix well. Return to fire and fry for 2-3 minutes till the raw smell goes away and the oil starts separating. Add 1 tbsp of vinegar, salt, and mix well. Add a cup more of vinegar and bring to boil. Simmer and cook for 3-4 minutes. Add the carrots and mix well. Add the remaining cup of vinegar and a cup of hot water; bring to boil. Cook on a low flame for 5-6 minutes. Add sugar and asafoetida; mix and cook for 3-4 minutes.
(The author is co-founder of SaleBhai)