Clean and peel the garlic. Next make a slit on the garlic and keep aside.
Dry roast the seeds one by one i.e. mustard seeds, feenugreek seeds and fennel seeds. When it gives aroma add whole red chilli and cumin seeds and roast for few more seconds. Remove it from heat and cool it down completely.
Grind the roasted seeds into coarsely masala. Now our pickle masala is ready.
Next take another pan and add mustard oil and heat until it gives smoke. Next add garlic and fry for few minutes.
Now add salt and Turmeric powder , red chilli powder and mix. After few seconds add pickle masala and toss.
After few minutes and add citric acid to preserve the pickle and turn off the flame.
Cool it down completely and transfer the pickle into clean and moisture free glass jar.
You can consume the pickle instantly and you can preserve the pickle for long time.
If you want to add more oil , heat the mustard oil until it gives smoke then cool it down and tranfer it to pickle.
Enjoy the pickle with any meal as a side dish.
