Steam the garlic till soft and wipe out the water.
Heat a pan and pour 1tbs gingelly oil. Sauté the garlic in it. Do not allow garlic to break and change colour. Take it out from the oil and keep aside.
Soak the 2nd ingredients in 1/4 cup of vinegar and grind well.
Season 1/4 tsp mustard in 2tbs oil. Add fenugreek and sauté well. Lower the flame and add the ground ingredients. Sauté well by stirring continuously. Pour boiled and cooled water into it. When it boils, add the other ingredients and the garlic. Remove from fire and when cool, store in a bottle.
Note : If the pickle is too sour,
add a little sugar.