Garlic Pickle in Gingelly Oil

The Story

“Whole garlic cloves, blanched briefly then packed into cold-pressed gingelly (sesame) oil with dried chilli, mustard, and fenugreek. The garlic ferments slightly in the oil over 40 days, losing its raw bite and developing a savoury, mellow depth. The oil itself becomes a flavoured cooking oil. A spoonful on rice, a few cloves in dal. Made in small batches in Madurai.”

Ingredients

How to Use

Use whole cloves as a condiment. The oil is brilliant for tadka on dal. Mix into curd rice.