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Easy garlic pickle recipe

Garlic pickle recipe with lemon, spice powder and very less oil. Super easy procedure with full video, stepwise pictures. Just need 5 days to get ready and goes well with curd rice.
Prep Time20 mins
Cook Time10 mins
Soaking time2 hrs
Total Time30 mins
Course: Condiments
Cuisine: Indian


  • 1/2 cup Garlic small variety peeled
  • 5 Lemon Indian small variety
  • Salt - as needed

To roast, powder

  • 12 red chillies
  • 1/8 tsp Asafoetida
  • 1/4 tsp fenugreek seeds
  • 1 tsp oil

To temper

  • 1 tsp oil
  • 1/2 tsp mustard


  • Peel garlic. Cut into two if it is big.In a kadai, heat 1 tsp oil and roast red chillies, asafoetida, fenugreek seeds in medium flame.
  • Once fenugreek seeds are golden roasted, remove everything in a plate for cooling.
  • Grind once cooled into a powder along with salt.
  • In a pickling jar, preferably porcelain or glass, take peeled garlic.
  • Add the powdered spice mix and squeeze all the lemon over it. Lemon should me more, enough to completely coat the garlic along with spice mix.
  • In a kadai, heat a tsp of oil and temper mustard. Mix to the pickle.
  • Keep aside for 4-5 day, shaking or mixing everyday.



  • Use (south)Indian small variety garlic. If big, cut each clove into 2-3 for easily getting soaked.
  • Give it a mix each day for evenness in taste.
  • For lazy version, just mix store bought chilli powder, lemon, garlic and salt. No tempering too.
  • Tastes better when it gets soaked more.
  • Use half spicy chillies and half kashmiri red chillies for super bright red colour.
  • My red chillies are medium spiced.
  • Let the lemon and red chilli be balanced with salt all together for best taste.
  • Add lemon, salt generously for more shelf life.