Chef Naren Thimmaiah's

Chilli Garlic Pickle

Ingredients
500 g garlic, peeled
50 g green chilli, cleaned
15 g green chilli, crushed
40 g ginger, crushed
1 tsp mustard seeds
salt to taste
1 tsp turmeric powder
1 bottle vinegar
60 ml refined oil
a pinch of asafoetida

Method
Heat the oil, crackle the mustard and add crushed ginger and green chilli, and sautÈ for 5 minutes. Add turmeric powder.
Add the peeled garlic and stir in simmering temperature for 7-10 minutes. Add the green chillies and stir in simmering temperature for 5 minutes. Pour vinegar, enough to cover the ginger and green chillies. Add salt and asafoetida and cool it.  
Set aside for 3 days before eating.