Garlic-Bird's Eye Chilli Pickle

You can check the health benefits of Bird’s Eye Chilli here
Ingredients

Indian Garlic whole peeled: 4 cups

Bird’s Eye Chilli/Kanthari Mulak (whole): 2 cups

Kashmiri Chilli Powder: 4-5 tbsp. (as per tolerance)

Asafetida: 1 ½ tbsp

Mustard Powder: 1tbsp (dry roast mustard seeds and powder it)

Fenugreek seeds: ¼ tsp

Mustard Seeds: few

Curry leaves: few

Coconut/refined oil: ¼ cup

Vinegar: 2 cups

Salt: required

Method Of Preparation

Heat oil in a pan and splutter mustard seeds and fenu greek seeds. Then add curry leaves to it.

Put the flame in very low and add chilli powder, asafetida powder and mustard powder to it. Stir well and switch off the flame.

Let it cool a bit and add garlic and bird’s eye chilli to it. Add salt and stir well.

Then add vinegar to it. (You can adjust the quantity of pickle according to your desired consistency of the pickle.)

Stir well and when cooled well store in an air tight bottle.