Kerala garlic pickle

Ingredients

• Garlic cloves peeled and cut in half lengthwise
• chopped green chili peppers
• Curry leaves
• ground chili pepper
• Mustard and fenugreek seeds
• Asa-fœtida
• sesame oil
• salt
• Vinegar

Heat the sesame oil and add the mustard seeds.

Once they start to bubble, add the fenugreek.

Once the seeds are well toasted, add the garlic, green chili peppers, and curry leaves, and cook until browned.

Once the garlic is cooked, add the salt and chili powder, and mix well.

Pour in the vinegar, stir, and bring to a boil.

Let it cool, then transfer to jars and cover with a drizzle of sesame oil.