Garlic Pickles

Warm and hot indian galric pickles is the best with rice!

What we need:

• 1/2 cup of peeled galric cloves
• 1/4 tbsp. methi seeds (shambala seeds)
• 1 tbsp. mustard seeds
• 3/4 tbsp. white sesame seeds
• 3 tbsp. red chili powder (you can add only two spoons for moderate taste)
• salt
• 1 large lemon
• 1.5 tbsp. honey or sugar
• oil as needed
• 4 cloves and 1 cinamon stick

On a dry pan roast one after thу other: methi seeds, sesame seeds, mustard seeds, cinamon stick and 4 cloves (set aside cloves and cinamon).

Put roasted scipes (accept cloves and cinamon) into a coffe grinder and powder finely.

Put a garlic cloves into a wide utensil.

Add ground spices, chili powder, salt to taste, lemon juice, honey (you can also put it on taste), 4 cloves and 1 cinamon stick that we were set aside and oil to the garlic cloves.

Mix well.

Put the garlic pickles into the glass jar and set aside for 1 day.

You can keep it in the refrigerator for 6-8 weeks.

Enjoy!