The word pickle itself will tickle the taste buds of many. All in our home too are very big fans of pickle especially the garlic pickle. But now days have started totally avoiding it due to health reasons. Today My Chithi has come home and I wanted to make this pickle and write a blog on this since she is very good in preparing pickles . Moreover I have two lemon trees in my garden and have reaped nearly 500 to 600 lemons this season and I am going on making juice and storing it for the whole year. I thought that I will make use some lemons for the pickle too.


Ingredients
Garlic-! /2 kg (peeled and cut into two halves lengthwise)
Gingili oil-150 ml
Lemon juice-1 ½ cups (300 ml)
Ingredients for the pickle powder
Coriander seeds-50 Gms (1/2 cup)
Fenugreek seeds-1 table spoon
Chili powder-3 table spoons
Jaggery-1 table spoon
Procedure
Dry roast coriander seeds and fenugreek seeds and grind it to a smooth powder. Put the kadai in the stove. In the oil mentioned season the pickle with 2 teaspoons of mustard seeds. When mustard seed cracks add the cut garlic pieces and sauté nicely for 5 to 6 minutes till the garlic gets softened. Now add the lemon juice and allow it to cook in slow fire for 5 minutes. Now add the coriander powder, chilli powder, fenugreek powder and the salt required. Let this powder also get cooked till the oil ooze out (5 minutes).Now add the jaggery and switch off the stove after 2 minutes. Allow it to cool and transfer the contents to a clean bottle.