Garlic pickle

I love garlic pickles but the store bought ones are too oily and has more salt in it.
 I decided to try the garlic pickle at home and got the recipe from my mom.  Very easy recipe with just the easily available ingredients. Curd rice and garlic pickle is a very delicious combo for lunch. It also goes very well with chappathi. Just like 5he other pickles even here you should take care to see that there is no water in any utensils otherwise the shelf life will be lesser.

Step by step instructions :

Coarsely crush fenugreek and red chilly and keep it ready.

Heat oil in a pan and add the mustard seeds and let it splutter.  Then add the garlic and saute until it starts to turn brown.

Now add the ground powder, red chilly powder,turmeric powder and salt and mix well.

Saute until the mixture shrinks and raw smell leaves.

Switch off flame and allow it to cool. Store in glass container.

Ingredients : 
Garlic - 2 bulbs
Red chilly-2
Fenugreek -1 tsp
Red chilly powder-2 tsp
Gingely oil-2 tbsp
Salt-as needed
Mustard seeds -1 tsp

Preparation : 

• Coarsely crush fenugreek and red chilly and keep it ready.
• Heat oil in a pan and add the mustard seeds and let it splutter.  Then add the garlic and saute until it starts to turn brown.
• Now add the ground powder, red chilly powder,turmeric powder and salt and mix well.
• Saute until the mixture shrinks and raw smell leaves.
• Switch off flame and allow it to cool. Store in glass container.