| • | Fry asafetida, fenugreek, coriander seeds and jeera in a pan without using oil.
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| • | Fry them till the mixture color turns brown.
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| • | Grind the contents in a mixie. Keep this masala powder separate.
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| • | Squeeze the lime fruits to extract the juice. Filter the juice.
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| • | Add salt to it.
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| • | Heat gingelly oil in a pan and add mustard seeds.
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| • | When mustard seeds start to splutter, add garlic.
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| • | Add limejuice when the mixture becomes 1/4th cooked.
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| • | When the garlic is half cooked, add turmeric powder, chilli powder, masala powder and salt.
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| • | Cook for few minutes and add powdered jaggery.
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| • | Keep on the stove for about 10 minutes.
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| • | Allow it to cool.
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| • | Garlic pickle is ready.
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| • | Store the pickle in bottles. |
