India Food Network
May 24, 2018
Heat the oil in a broad non-stick pan till smoky.
Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes while stirring occasionally.
Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves.
Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly.
Cool and bottle in a sterilised glass jar. Store in a cool dry place.
This pickle is ready for the table after 1 week.