Peel the garlic cloves.
Into a frying pan on medium heat add the oil.
As the oil warms up add the peeled garlic cloves and slow roast them.
Add some salt and let them brown it slightly.
Remove from heat.
Into the warm pan add the red chilli flakes, crushed mustard and asafoetida.
Slow roast this in the pan for a few minutes.
Add the roasted garlic with oil and salt and mix it well.
Now add the garlic and mix well.
Remove from heat, let the pickle cool.
Store the pickle in an airtight jar in the refrigerator.