Garlic - 500 gms
Tamarind - 2 small lemon sized balls
Dry red chilli - 20 nos
Red chilli powder - 1 tbsp
Fenugreek seeds - 1 tsp, heaped
Cumin seeds - 1 tsp, heaped
Pickle masala powder - 3 tbsp, heaped
Mustard seeds - 2 tsp
Curry leaves - few
Vinegar - 1 tbsp
Salt to taste (more than normal usage)
Sesame oil - 250 ml (a.k.a Nallenna)
Method
Peel the garlic and mince it using a blender. DO NOT USE WATER WHILE BLENDING. Don't make paste like.
Now in the same blender put the red chillies and make a coarse powder out of it.
Dry fry the fenugreek and cumin seeds and make a powder out of it
Soak tamarind in very less water and take thick extract out of it. Extract the tamarind pulp several times. Remember not too watery. It must be thick , pulpy.
Now in a dry bowl mix together the minced garlic, roughly powdered red chillies, red chilli powder, pickle masala powder, fenugreek and cumin powder, salt and tamarind pulp. Mix it well.
Now heat sesame oil in a non stick pan and put mustard seeds and allow it to crackle. Then put curry leaves and the garlic mix. Mix it well and cook under medium low flame for 30 mins approx. Stir in between to reduce the risk of getting burnt. The garlic and the masala will turn red colour after 30 mins and you will see oil on the sides of the pickle. Remember the cooking time (30 mins), if you cook for less time, you will not get a perfect pickle.
Let it cool. Once it reaches room temperature, add vinegar and mix well. Bottle it and use it.
