500 grams garlic, 1 tbsp red chilli powder, ½ tsp turmeric, 1 tbsp fenugreek powder, 1 tsp mustard seeds, Salt to taste, 2 tbsp lemon juice, 2 tbsp mustard oil Heat mustard oil in a kadhai, add ...

Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge.