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Preparation time
15 min
Ingredients
- 1 cup oil
- 2 tbsp mustard seeds
- 6-8 garlic cloves, sliced
- 3 cm fresh ginger, sliced
- ½ tsp ground turmeric
- ½ tsp ground fenugreek
- 3 tsp red chili powder
- A pinch of asafoetida
- ¼ cup white vinegar
- 3 ½ cups celery, diced
- 1 sprig of curry leaves
- Salt to taste
- Water
Instructions
- Heat oil in a large pan over medium-high heat. Splutter mustard seeds. Add ginger and garlic. Saute, stirring occasionally, until lightly browned. Add curry leaves.
- Reduce the heat to low. Stir in ground turmeric, ground fenugreek, red chili powder and asafoetida. Saute for a minute. Add white vinegar, enough salt and water (I added around ½ cup water) to make the sauce.
- Increase the heat to medium-high. Bring to the boil. Reduce heat, and simmer for 2 minutes. Stir in celery. Cook, covered, for 2-3 minutes or until celery turns soft and tender. Remove from heat.
- Once cooled, transfer the pickle to a sterilized jar. This pickle is best eaten after 2-3 days. Once opened, make sure you store it in the refrigerator.
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