Orange and Garlic Pickle

The smell of fresh oranges with the pungency of garlic is a match made in heaven. Or, that’s what I feel about it. I love oranges when they are fresh, juicy, tangy and pulpy, and I’ve been wanting to use them in something other than marmalade for a while now. And of course, garlic happens to be an all-time favourite. So one day I was bored out of my wits, and wanted to try something totally unconventional. And I came up with this quirky idea to put the two ingredients together. A eureka moment, shall we say? But not all eureka moments turn into happy results. But when I made this recipe, voila, what a transformation! The result was a yummy, gooey substance that literally flew off the shelves… ahem, my kitchen platform.

You must try it to believe it!


Orange – 4 (pulp removed and finely chopped)

Garlic – 25 pods

Oil – ¼ cup (I prefer sesame oil)

Mustard seeds – 1 teaspoon

Salt – 1 teaspoon

Chili powder – 2 tablespoons

Jaggery powder – ½ teaspoon

Vinegar – ¼ cup (you can reduce this quantity if your oranges are sour)


Heat oil in a pan. Add mustard seeds. Once they splutter, add garlic and sauté till they turn slightly brown. Add the orange pulp, salt, chili powder and jaggery. Cook for around 8 – 10 minutes. Switch off and add vinegar. Your yummy pickle is ready. The pickle tastes best after a day.

Know Your Ingredient


The orange fruit is one of the most nutritional. A big orange exceeds the daily nutritional requirement of vitamin C. Hence, it is very helpful in boosting immunity.

Oranges are rich in both soluble and insoluble fiber and are helpful in relieving constipation. They also help digestion by keeping your intestines and stomach in top health.

Oranges are a good source of beta-carotene, which is a powerful antioxidant that protects from cancer and other inflammatory diseases.

This is a low glycemic index fruit and hence it moderates the rise in blood sugar. Research indicates that citrates and citric acid in oranges may help in kidney stones.

Even the smell of an orange is known to relieve stress up to 70%.

Type Fruit
Form Fresh
How to Buy Look for oranges which are firm and heavy for their size. Avoid fruits with green /moldy spots.
Storage Whole oranges can be stored in the refrigerator or at room temperature for up to two weeks.

Flaxseed Chutney Powder with Garlic

flaxseed with garlic chutney powder

Chutney powders are meant to save you on a lazy day when you run out of sambar, rasam or whatever you are ‘supposed’ to prepare. Even with all the extensive dishes, a little bit of chutney powder on the corner of your plate with ghee can add so much character to your meal. I think south Indians can truly identify with the feeling.

This coarse chutney powder tastes heavenly when mixed with rice and hot ghee. It is also a healthy combination of flaxseed and garlic. This powder with gingelly(sesame) oil also goes well as an accompaniment for idlis and dosas. Try this simple chutney powder and enjoy its health benefits as well.


Flax seeds – 200 grams

Garlic – 10-15 pods

Urad dal – 50 grams

Tamarind – 1 marble sized piece

Red chillies – 10-15 numbers

Jaggery – a small bit

Salt – as required

Oil – to roast


Heat a pan. Add the flax seeds and roast till they pop. Switch off the flame when the popping slows down. Add garlic. The retained heat is enough for the garlic to be lightly roasted. Transfer the roasted flax seeds and garlic to a plate and cool.

Heat half a teaspoon of oil and roast urad dal till it turns golden brown. Add in the red chillies and tamarind. Give a stir and switch off the flame. Transfer to a plate and add jaggery and required salt. Blend these ingredients along with roasted flax seeds and garlic in a mixer jar. You can choose to grind it into a fine or coarse powder. If you like coarse powder like me, save a tablespoon of roasted urad dal and grind the rest of the ingredients into fine powder. Now add the saved urad dal and grind it for a few seconds. The crunch from roasted urad dal will add an interesting texture to this chutney powder. Enjoy your health booster chutney powder with hot rice and ghee.

Know Your Ingredient


Garlic, the most versatile spice in many global cuisines, helps make your dishes taste delicious. A compound called allicin present in garlic gives it its distinct smell. It has anti-fungal and anti-bacterial properties, which makes it a favourite spice for home-made remedies in treating various ailments. Garlic is rich in iron, potassium, magnesium, calcium, vitamin C and vitamin B6.

The spice can be called a miracle spice because right from treating common cold to helping lower cholesterol, it has innumerable health benefits. Eating garlic regularly can help detoxify heavy metals in our body. It is also a cancer fighter as it blocks the formation of cancer-causing substances and improves cell repair.

Personally, I prefer to use garlic regularly in the dishes I prepare. When the kids are down with a cold, I boil garlic with peppercorns and cumin seeds in water for about 15-20 minutes. Then I strain the drink and give it to them to reduce symptoms.

When my kiddo complainsof an earache, the first thing I do is crush a pod of garlic with one peppercorn, roll it into a piece of cotton and stuff it in their earlobe. This helps in easing out the pain before I get to the doctor.

Type Root Vegetable
Form Fresh
How to Buy Look for plump and unbroken skin. Gently squeeze the whole bulb between your fingers to check if they are firm.
Storage Store in an uncovered/loosely covered container in a cool, dark place away from moisture to avoid sprouting.  Do not refrigerate. Whole garlic bulbs can be stored for more than a month.