1/2 cup garlic (lehsun) cloves , peeled
3 tbsp mustard (rai / sarson) oil
1/4 tsp turmeric powder (haldi)
2 tbsp lemon juice
1 tbsp chilli powder
1 tsp finely chopped jaggery (gur)
1/2 tsp salt

To Be Ground Together For The Masala
2 tsp split mustard seeds (rai na kuria)
1/4 tsp split fenugreek seeds (methi na kuria)
1/4 tsp cumin seeds (jeera)
1/4 tsp crushed coriander seeds
1/4 tsp asafoetida (hing)
Heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.
Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally
Add the masala powder, mix well and cook for another minute.
Remove from the flame, cool and store in a sterilised glass jar.
Store in a cool dry place. This pickle is ready for the table after 1 week.