Garlic and Ginger Pickle

Its so common people get cold and caught during winter season and there are people who are so sensitive towards the change of weather and some are over sensitive when its cold month.  I did not know it but there are plenty of people who have been using garlic and ginger to fight back cold during cold month. I mean to say garlic and ginger's pickle during cold month to keep the cold at bay. In Taiwan they drink garlic soup and in US they eat chicken soup but here we eat garlic and ginger pickles to fight back cold.

We all know, garlic and ginger is one of the most important condiments when we make curry. No wonder, its a part of our daily life. These two condiments are also very good herbs for our health benefits. 

Ingredients :

Ginger                                               :    500 grams

Garlic                                                :    500 grams

green chili                                         :     50 grams

Annis seeds                                        :    2 teaspoon

Fenugreek seeds                                :    2 teaspoon

Parsley seeds                                     :    2 teaspoon

Cumin powder                                    :    2 teaspoon

Salt [mix of white and black ]             :    as per the taste

Lemon juice                                       :    half cup
timur                                                 :    one teaspoon

Mustard Oil                                        :    half cup

How to convert these ingredients into a pickle ? 

• Clean ginger and chop in it bit long size
• Separate garlic and peel it and then clean it.
• Dry fry annis seeds, fenugreek seeds and parsley seeds in a heavy pan.
• After thatmake the powder of these mixed seeds.
• Clean green chili and then make four long slice out of each chili.
• grind timur with salt to make its coarse powder.
• Now take a big bowl and put ginger, garlic, chili, salt, timur, cumin powder, and then mixed powder of annis, fenugreek and parsley seeds.
• Put one handful of mustard oil also and then mix all the ingredients.
• take a bottle and the put the oil in it and roll the bottle so that the oil will cover on each part of it. make sure all part of the bottle is properly covered by the oil before you put  the mixture in a bottle [or a plastic jar]. 
• After that pour the lemon juice from the top so that when it trickles down it will soak the garlic and ginger mixture througly.
• Now put the bottle in a cool and dry place for month or under sun for about 15 days to mature it.

Now your pickle is ready !

Note :

1. Some keep chopped garlic and ginger along with chili   under sun for about two days before they make its pickle. these are just the method and which method you go for choice is entirely yours.