Spicy and pungent garlic cloves marinated in vinegar and red chili powder.
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Ensure the peeled garlic cloves are completely dry by patting them with a kitchen towel or air-drying for an hour.
Coarsely grind the mustard seeds, fennel seeds, and fenugreek seeds into a dry spice mix.
Heat the mustard oil in a pan until it reaches its smoking point, then turn off the heat and let it cool slightly.
While the oil is still warm but not hot, add the asafoetida and the ground spice mix to infuse the flavors.
Add the garlic cloves, turmeric powder, red chili powder, salt, and nigella seeds to the oil mixture.
Stir in the white vinegar, which acts as a preservative and adds a tangy bite to the pickle.
Mix everything thoroughly until every garlic clove is well-coated with the spices and oil.
Transfer to a clean, dry glass jar and let it sit in a sunny spot for 3-4 days to mature before eating.
