Garlic Pickle Recipe | Lehsun Ka Achar

5 from 1 vote
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Indulge your taste buds in the rich and aromatic world of homemade Garlic Pickle with this step-by-step recipe.

A symphony of whole spices, heated mustard oil, and the perfect blend of flavors make this pickle a delightful addition to your culinary repertoire.

Follow the pro tips for an exquisite balance, infuse layers of flavor, and enjoy the magic of a well-preserved, sun-dried jar.

Garlic Pickle

KEY TAKEAWAYS

  • Elevate your culinary experience with homemade Garlic Pickle, featuring a symphony of whole spices and heated mustard oil.
  • Follow expert tips for a perfect balance of flavors, layers of aroma, and the magic of a well-preserved, sun-dried jar.
  • Enhance the longevity of your pickle by choosing the right container, keeping it dry, and adding a layer of mustard oil on top.
  • Serve this flavorful pickle with Indian bread, rice dishes, lentil curries, vegetable curries, snacks, or grilled meats for a tantalizing taste experience.
  • Explore alternative pickle options like Lemon, Amla, Ginger, Chili, or Mixed Vegetable for a diverse and delicious condiment collection.

How to Make Garlic Pickle? (Step by Step Guide with Images)

1. First, prepare a spice mix or masala with whole spices like 1½ tbsp coriander seeds, ½ tsp carom seeds, 3 tbsp fennel seeds, 2 tsp cumin seeds, ½ tbsp fenugreek seeds, and 1/4th cup yellow mustard seeds. Place all the spices in a pan for dry roasting.

Adding 1½ tbsp coriander seeds, ½ tsp carom seeds, 3 tbsp fennel seeds, 2 tsp cumin seeds, ½ tbsp fenugreek seeds, and 1/4th cup yellow mustard seeds in a pan

2. On low to medium flame, sauté the spices until they emit a nice aroma and change color.

Sautéing the spices

3. When they start emitting an aroma and change color, turn off the gas and transfer the spices to a plate to cool.

Transfered the spices to a plate

4. Add the cooled spices to a grinder jar.

Added the cooled spices to a grinder jar

5. Make a fine powder out of the spices.

Making a fine powder out of the spices

6. Peel 500 gm of garlic cloves, which will yield around 412 gm. Cut a few cloves into halves and leave the rest whole.

(Expert tip: To peel garlic easily, you can steam it first.)

Peeling 500 gm of garlic cloves

7. In a pan, add 3/4th cup of mustard oil. Heat the oil on high flame until very hot.

(Expert tip: Using heated oil eliminates the raw smell and enhances the overall taste of the pickle.)

Adding 3/4th cup of mustard oil

8. When the oil is smoking hot, turn off the flame and cool it. When it is cool enough add 1 tsp of asafoetida into it.

(Expert tip: Do not add asafoetida to hot oil as it can burn and lose its flavor.)

Adding 1 tsp of asafoetida

9. Mix the asafoetida with a spatula.

Mixing the asafoetida with a spatula

10. Turn on the gas again and add the garlic cloves to the oil.

Adding the garlic cloves to the oil

11. Stir the garlic cloves for 5 minutes to soften them, then add the ground spices.

Stirring the garlic cloves

12. Mix the spices thoroughly over low flame.

Mixing the spices thoroughly over low flame

13. Add powdered spices: 1 tbsp nigella seeds, 3 tsp turmeric powder, 2 ½ tbsp Kashmiri red chili powder, 2 tbsp red chili powder, 1 tbsp rock salt, and 2 ½ tbsp salt.

Adding 1 tbsp nigella seeds, 3 tsp turmeric powder, 2 ½ tbsp Kashmiri red chili powder, 2 tbsp red chili powder, 1 tbsp rock salt, and 2 ½ tbsp salt

14. Mix all the ingredients and cook for 2 minutes on low flame to enhance the flavor and aroma. After 2 minutes, turn off the gas and let it cool for 10 to 15 minutes.

Mixing all the ingredients and cooking

15. After cooling, the garlic cloves will have absorbed the mustard oil, increasing the longevity.

garlic cloves absorbed the mustard oil

16. Add ½ cup of lemon juice to the mixture.

Adding ½ cup of lemon juice to the mixture

17. Add ½ cup of white vinegar to the mixture and mix thoroughly. Set it aside for cooling and absorption.

(Expert tip: White vinegar enhances the shelf life of the pickle.)

Adding ½ cup of white vinegar to the mixture and mix thoroughly

18. When the garlic pickle cools down, transfer it to a sun-dried jar and enjoy the delicacy.

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Garlic pickle cools down

Pro Tips for Making Garlic Pickle

Balancing Act with Spice Mix: Achieve the perfect blend by balancing the spices – not too overpowering, just enough to tantalize your taste buds.

Aroma is Key: Pay attention to the aroma while sautéing the spices; it’s a good indicator of when they’re ready. A rich, aromatic blend is the secret to flavorful pickle.

Cooling for Flavor: Let the roasted spices cool before grinding. This enhances the depth of flavor in the spice mix.

Patience is a Grinder’s Virtue: Take your time to grind the spices into a fine powder. This ensures a smooth texture in your pickle.

Oil Matters: Heating mustard oil adds a unique touch. Let it smoke to eliminate the raw odor, making your pickle even more delicious.

Asafoetida Timing: Be cautious when adding asafoetida. Wait until the oil cools to avoid burning and losing its distinctive flavor.

Garlic’s Warm Bath: Soften garlic by stirring it in hot oil for 5 minutes. This prepares it to absorb the rich spice flavors later.

Layered Flavor: Add ground spices gradually, allowing each one to infuse into the mixture. This builds layers of flavor.

Cooling Ritual: Let the pickle cool after cooking. This gives the garlic time to soak up the mustard oil, enhancing its longevity.

Citrus Twist: The addition of lemon juice brings a zesty kick. It’s the perfect complement to the richness of the spices.

Preservative Power: White vinegar isn’t just for flavor; it also extends the pickle’s shelf life. A win-win for taste and longevity.

Storing Tips for Making Garlic Pickle

Choose the Right Container: Opt for a glass or ceramic jar with an airtight seal. This helps preserve the flavors and keeps the pickle fresh.

Keep it Dry: Ensure that the jar and the pickle are completely dry before transferring. Any moisture can lead to spoilage.

Layer of Oil: To enhance the pickle’s shelf life, add a thin layer of mustard oil on top. This acts as a natural preservative and seals in the flavors.

Store in a Cool Place: Place the jar in a cool, dark area away from direct sunlight. Sunlight can alter the taste and texture of the pickle.

Avoid Constant Temperature Changes: Fluctuations in temperature can affect the pickle’s quality. Store it in a place with a consistent temperature.

Use Clean Utensils: Always use dry and clean utensils to scoop out the pickle. Contamination can lead to spoilage.

Check for Spoilage Signs: Keep an eye out for any changes in color, texture, or an off-putting odor. If you notice anything unusual, it’s safer to discard the pickle.

Handle with Dry Hands: Moisture can introduce bacteria. Ensure your hands are dry when handling the pickle or serving it.

Rotate the Jar: If storing for an extended period, rotate the jar occasionally to redistribute the oil and spices, maintaining consistency.

What to Serve with Garlic Pickle?

Indian Breads: Enjoy garlic pickle with your favorite Indian breads such as chapati, naan, or paratha. The combination of the soft bread and the spicy, tangy pickle is irresistible.

Rice Dishes: Pair garlic pickle with steamed rice or biryani for an extra kick of flavor. The pickle adds a zesty contrast to the mildness of rice dishes.

Dal and Lentil Dishes: Add a spoonful of garlic pickle to your bowl of dal or lentil curry. The bold flavors of the pickle complement the earthy taste of lentils.

Vegetable Curries: Enhance the taste of vegetable curries by serving them alongside garlic pickle. The pickled garlic and spices add depth to the vegetable flavors.

Snack Time: Elevate your snack game by serving garlic pickle with samosas, pakoras, or any other fried snacks. The combination is sure to tantalize your taste buds.

Grilled Meats: Serve garlic pickle with grilled meats such as chicken tikka or kebabs. The pickle provides a bold and tangy element that complements the smokiness of the grilled dishes.

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How Does Garlic Pickle Taste?

Spice Extravaganza: A harmonious blend of coriander, carom, fennel, cumin, fenugreek, and mustard seeds sets the stage.

Aroma Symphony: Sauteed spices emit a delightful fragrance, ensuring a rich and aromatic flavor profile.

Powdered Magic: Transformed into a fine powder, the spice mix promises a smooth and textured pickle experience.

Garlic Fusion: Steamed and stirred in hot mustard oil, garlic absorbs the rich spice flavors, creating a delectable transformation.

Asafoetida Elegance: Added after oil cools, asafoetida contributes its distinctive flavor without the risk of burning.

Layered Bliss: Gradual addition of ground spices builds layers of flavor, culminating in a delightful taste experience.

Cooling Charm: Post-cooking cooling ritual allows garlic to absorb mustard oil, enhancing longevity and flavor.

Citrus Zest: A zesty kick from lemon juice complements the richness of spices, elevating the overall taste.

Vinegar Magic: White vinegar not only enhances flavor but extends the pickle’s shelf life for prolonged enjoyment.

Garlic Pickle Featired Image

Garlic Pickle Alternatives

Lemon Pickle (Nimbu ka Achar): A zesty condiment made from lemon wedges seasoned with a blend of mustard, fenugreek, and fennel seeds.

Amla Pickle (Amle ki Aachar): A savory pickle featuring Indian gooseberry (amla) pieces, infused with a spice mix of cumin, coriander, and mustard seeds.

Ginger Pickle (Adrak ke Achar): A piquant condiment made from chopped fresh ginger, combined with a spice blend of cumin, coriander, and mustard seeds.

Chili Pickle (Mirch ka Achar): A fiery pickle crafted from whole or sliced hot peppers, infused with a mix of mustard, fenugreek, and fennel seeds.

Recipe Card

Garlic Pickle Featured Image

Garlic Pickle | Lehsun Ka Achar

By Mita Mondal
Garlic pickle is a zesty and flavorful condiment made from garlic cloves infused with a mixture of aromatic spices, mustard oil, and other seasonings.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 25
Calories 109 kcal

Ingredients
  

  • 500 grams Garlic cloves peeled
  • tbsp Coriander seeds
  • ½ tsp Carom seeds
  • 3 tbsp Fennel seeds
  • 2 tsp Cumin seeds
  • ½ tbsp Fenugreek seeds
  • 1/4 cup Yellow mustard seeds
  • ¾ cup Mustard oil
  • 1 tsp Asafoetida
  • 1 tbsp Nigella seeds
  • 3 tsp Turmeric powder
  • tbsp Kashmiri red chili powder
  • 2 tbsp Red chili powder
  • 1 tbsp Rock salt
  • tbsp Salt to taste
  • ½ cup Lemon juice
  • ½ cup White vinegar

Instructions
 

  • Start by making a spice mix. Take coriander seeds, carom seeds, fennel seeds, cumin seeds, fenugreek seeds, and yellow mustard seeds. Toast them in a pan until they give off a nice aroma and change color.
  • Once they smell great and change color, turn off the heat and let the spices cool on a plate. After cooling, put them into a grinder and make a fine powder.
  • Peel around 500 grams of garlic cloves (which will be about 412 grams after peeling). Cut a few cloves in half, leaving the others whole.
  • Heat 3/4th cup of mustard oil in a pan until it's very hot. Then turn off the heat and let the oil cool a bit. After cooling, add 1 teaspoon of asafoetida to it. Be careful not to add asafoetida to hot oil as it might burn and lose its flavor.
  • Turn on the heat again and add the garlic cloves to the oil. Stir them for about 5 minutes until they soften, then add the ground spices.
  • Mix everything well over low heat.
  • Add powdered spices like nigella seeds, turmeric powder, Kashmiri red chili powder, red chili powder, rock salt, and regular salt. Stir and cook for 2 minutes on low heat to boost the flavor and aroma. After that, turn off the heat and let it cool for 10 to 15 minutes.
  • Once it's cooled down, the garlic cloves will have soaked up the mustard oil, which helps it last longer.
  • Add 1/2 cup of lemon juice and 1/2 cup of white vinegar to the mixture. Mix it well and let it cool and absorb the flavors.
  • Once the garlic pickle is cooled, put it in a sun-dried jar and savor the deliciousness!
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Notes

Ingredient Quality: Ensure the spices are fresh and aromatic. Fresh garlic cloves will elevate the pickle's taste. Using good quality mustard oil, white vinegar, and lemon juice is essential for the overall flavor.
Handling Garlic: Peeling garlic cloves may take time. To make it easier, consider steaming them briefly or using pre-peeled garlic cloves. Cutting some cloves in halves aids in better infusion of flavors.
Spice Roasting: Dry roasting the whole spices enhances their aroma and flavor. Be cautious not to burn them; a low to medium flame and continuous stirring are key.
Grinding Spices: Grinding the cooled spices into a fine powder ensures a smoother texture in the pickle. Take time for this step to achieve the desired consistency.
Mustard Oil: Heating the oil until it's very hot removes its raw smell. Letting it cool slightly before adding asafoetida prevents the spice from burning and losing its taste.
Garlic Infusion: Softening garlic in the hot oil allows it to absorb the spices' flavors effectively. Stirring for around 5 minutes helps in this absorption process.
Adding Spices: Gradually adding and mixing powdered spices over low heat ensures a well-distributed blend, enhancing the pickle's overall taste.
Cooling Down: Allowing the pickle to cool after cooking facilitates the absorption of mustard oil by the garlic, contributing to its longevity and enriched taste.
Citrus and Vinegar: Lemon juice and white vinegar not only add a tangy flavor but also act as natural preservatives. They extend the pickle's shelf life while enhancing its taste.
Storing: Use clean, dry jars with airtight seals for storing the pickle. Adding a thin layer of mustard oil on top creates a barrier and helps preserve its freshness.
Flavor Maturation: The pickle's taste intensifies over time as the flavors blend. Letting it sit for a few days or weeks enhances its overall taste profile.
Experimentation: Feel free to adjust spice quantities to suit your taste preferences. You can also try variations by adding different spices or herbs for a unique twist.
Following these recipe notes will help ensure a delicious homemade Garlic Pickle with an intense and well-preserved flavor profile.

Nutrition Info (Estimation Only)

Nutrition Facts
Garlic Pickle | Lehsun Ka Achar
Amount per Serving
Calories
 
109
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
1006
mg
44
%
Potassium
 
158
mg
5
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
436
IU
9
%
Vitamin C
 
9
mg
11
%
Calcium
 
63
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

As you savor the layers of flavor in each spoonful, the meticulous steps and expert tips will ensure your homemade Garlic Pickle stands out in both taste and longevity.

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From the harmonious blend of spices to the citrus twist of lemon juice and preservative power of white vinegar, this pickle is a culinary masterpiece.

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