Ingredients:

• Garlic -1 Kg
• Olive oil – 500 ml
• Vinegar -200 ml
• Lime juice -100 ml
• Chilli powder -10 tbsp
• Salt – 10 tbsp
• Turmeric powder – 5 tbsp
• Mustard -5 tbsp
• Fenugreek – 20 2 tbsp
• Asafetida – 10 g.

Method:

1. Dry roast, mustard and fenugreek in a pan for 2 to 3 minutes in medium flame.
2. Add vinegar and grind them in a mixer and keep separately.
3. Add olive oil in a separate pan and add asafoetida, fry for a few seconds and then add the peeled garlic.
4. Add turmeric powder and chilli powder and salt to the garlic. After a minute remove from heat.
5. Add the ground mixture of mustard, fenugreek and vinegar.
6. Add the lime juice and let the pan to cool. Store in glass jars.

Recipe courtesy of Raje Sundaram