This is an amazing Indian Recipe I adapted from Meera Sodha’s Made in India. It is a fabulous book and not just because of this one recipe. This is a nice condiment for a sandwich or to eat with rice, meat or a spoon really.
First thing to do is toast your spices in a dry pan. 1 tsp of corander seeds, 1.5 tsps of cumin seeds, and 1/4 tsp fenugreek seeds. If you don’t have whole spices you can use powdered.
Then grind them up in a spice grinder or mortar and pestle (or have your Father-in-law do that for you as I did bc evidently you need to grind it in circles and not bang it)
Then add 3 TB of oil to the pan and when it is hot add 3/4 teaspoons of mustard seeds and 1 tsp of salt. When they start popping add 1 cup of peeled garlic and 1/4 tsp ground turmeric.
I let it cook on low for a long time to get the garlic to cook about 10 min. Then I add the ground spices, a pinch of red chili peppers and cook for another 10 min on very low. I don’t want it to brown very much.
Then add 2 tsp of powdered sugar and the juice of two lemons (here I used 1 lemon and 1 lime because that is what I had)
I let it reduce a little and taste it for salt, sugar, or chili pepper, and then put it in a jar.It is covered in oil so it will last a few weeks in the fridge.