Andhra Garlic Pickle

Product Description and Details

Garlic pickle is one of those things that doesn't need much explanation to anyone who has eaten it once. You open the jar, the smell hits you, and you know exactly what it's going to taste like with rice. It's strong, it's pungent, it's oily in a good way — the kind of oily that coats your rice and makes each grain taste different.

This is made with whole garlic cloves, not crushed or minced. The cloves absorb the spices over time and get slightly softer, while still holding their shape. The masala is Guntur red chilli, roasted mustard seed powder, fenugreek powder, turmeric and rock salt — all in cold-pressed groundnut oil. A little lemon goes in as the acidic balance.

Works best with plain steamed rice or dal rice. Some people also eat it with parathas, which is not traditional but genuinely works. If you cook a lot of curries, a small piece of this pickle added to the tempering actually changes the whole dish — the slow-cured garlic has a depth that raw garlic doesn't.

One note: this is not for the faint-hearted about garlic breath. It's a strong pickle. But it's also the best one to reach for when you're having a plain lunch and want something that makes the meal feel complete.