Ginger Garlic Pickle

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Ginger Garlic Pickle


Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min


Serves : 6
  • 1 cup garlic flakes

  • 1 tblspn tamarind juice

  • 2 tblspn red chilli powder

  • 1/4 tspn turmeric powder

  • 1/2 tspn hing

  • 1/2 cup grated ginger

  • 4 tblspn oil

  • 1 tspn mustard seeds

  • 2 tspn salt

  • 2 tblspn corriander seeds

  • 1 tspn fenugreek seeds

  • 1 tblspn cumin seeds


  • Peel the garlic and keep it aside.
  • Soak the tamarind in water and squeeze out its juice.
  • Now take a pan and put corriander seeds, cumin seeds and fenugreek seeds one by one and saute it for a minute till it changes to its color.
  • Cool it at room temperature and grind it.
  • After that take a heavy bottom pan and put the oil in it.
  • When heated, add mustard seeds.
  • When it starts crackling, add hing, garlic flakes and ginger.
  • Saute till it becomes light brown
  • After sauting, add tamarind juice, red chilli powder, turmeric powder and salt.
  • Mix it well and allow it to boil.
  • Then add corriander, cumin and fenugreek grinded mixture to it.
  • Stirr it continously and switch off the gas.
  • Let it cool down.
  • Then fill it in the clean jar.
  • Now our garlic ginger pickle is ready to serve.
  • It can be preserved upto six to eight months.