- Peeled garlic : 3 cups (200 ml cup)
- Table Salt : 5 Tsps
- Chillie Powder : 9 Tsps
- Coriander seeds : 1 Tbsps
- Jeera (cumin) seeds : 1 Tsp
- Methi (fenugreek) : 1/2 tsp
- Lime juice (fresh) : 1/4 cup
- Til oil : 1 cup
Take a fairly broad vessel and fill it with water to less than 1/4 it's capacity. Cover the vessel with a thin , clean cloth .The cloth should be stretched lightly, with a slight sag in the center.Then tie a thread around the rim of the vessel so that the cloth is held in place across the mouth of the vessel. Take care to see that the cloth is not hanging too long along the sides of the vessel, lest it catches fire!
Place the peeled garlic on this and cover with a plate.Keep the vessel on the stove on sim fire and let the water boil for ten minutes. The garlic will get cooked and change color. Remove and transfer the garlic on to a dry cloth on a plate plate to cool.
Dry roast the items from (3) to (6) and powder. Put half the oil in a flat, dry vessel and add the powdered ingredients and mix well.The powder should soak in the oil. Add oil if necessary to let it soak well. Then add the garlic and lime juice and mix well. Cover and leave it aside for an hour. Take a clean bottle/jar and just pour little oil in it and turn the bottle so the the oil forms a film along the insides of the bottle. Using a spoon transfer the pickle from the vessel to the bottle. Top up with some more of the remaining oil so that it stands on the top of the pickle. You can start using the pickle in a couple of days, but should refrigerate so that it can last for 2 to three weeks.