Garlic Pickle, also known as Lahsun ka Achar, is a spicy, tangy Indian condiment made using garlic cloves, aromatic seeds, and mustard oil. It's a flavor-packed side dish that elevates the simplest of meals — from parathas to rice and dal — with its bold and robust taste.
Ingredients:
- 1 cup garlic cloves (peeled)
- 1 tbsp fennel seeds
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tsp nigella seeds (kalonji)
- ½ tsp red chilli powder (adjust to taste)
- 1 tsp turmeric powder
- ½ cup mustard oil
- Salt to taste
Instructions:
- Coarsely grind the fennel and fenugreek seeds using a mortar and pestle or spice grinder. Set aside.
- Heat mustard oil in a pan until it reaches smoking point. Turn off the heat and allow the oil to cool completely.
- Once cooled, add mustard seeds, nigella seeds, chilli powder, turmeric, and salt. Stir well.
- Add the ground fennel and fenugreek to the spice mix. Combine thoroughly.
- Add peeled garlic cloves and mix until fully coated with the spiced oil.
- Transfer the pickle to a clean, dry glass jar. Seal the lid.
- Let the pickle rest at room temperature for 3–4 days, shaking the jar once a day.
- Your flavorful Lahsun ka Achar is ready to enjoy!
Nutritional Information (General):
- Calories: 60 kcal
- Carbohydrates: 2g
- Protein: 0.5g
- Fat: 6g
- Fiber: 0.3g
- Iron: 1%
- Vitamin C: 3%
Cooking Tips & Variations:
- Sour touch: Add a little lemon juice or vinegar for a tangy variation.
- South Indian twist: Add a pinch of asafoetida and curry leaves while heating the oil.
- Sweet variation: Add a pinch of jaggery for a mild sweet-spicy flavor.
Common Mistakes & Fixes:
- Mistake: Garlic is too raw even after days.
Fix: Slightly sauté garlic in hot oil for a few seconds before mixing (optional). - Mistake: Pickle turns moldy.
Fix: Ensure the jar is completely dry and oil covers all the garlic. - Mistake: Too pungent or bitter.
Fix: Let the pickle mature for a few extra days — flavors mellow with time.
Chef’s Tips & Tricks:
- Always use dry utensils and jars to increase the pickle’s shelf life.
- Allow the mustard oil to cool before adding spices to prevent burning.
- Shake the jar daily during the first few days to mix the spices evenly.
Brand Suggestions:
- Mustard Oil: KTC or East End (available at Tesco, Asda, or Indian grocery stores)
- Spices: TRS, Natco, or East End
- Garlic: Fresh peeled garlic packs from Tesco or Sainsbury’s
Equipment & Tools:
- Non-stick or steel pan
- Spice grinder or mortar and pestle
- Mixing spoon
- Clean glass jar with airtight lid
- Measuring spoons
Pairing Suggestions:
- Serve with hot parathas or puris.
- Pairs beautifully with dal-chawal or khichdi.
- Add a small spoonful to sandwiches or wraps for extra flavor.
Allergen Information:
- Gluten-Free: Naturally gluten-free
- Nut-Free: Yes
- Dairy-Free: Yes
- Mustard: Contains mustard oil and mustard seeds (common allergen – avoid if sensitive)
Recipe Instructions Step by Step:
Step 1: Prepare the Spices
Coarsely grind fennel and fenugreek seeds. Keep all ingredients ready.
Step 2: Heat the Oil
In a pan, heat mustard oil until it smokes. Turn off the flame and let it cool.
Step 3: Mix Spices in Oil
Once oil cools, add mustard seeds, nigella seeds, turmeric, red chilli powder, and salt. Stir well.
Step 4: Add Ground Spices
Now add the ground fennel and fenugreek mixture to the oil. Mix to combine.
Step 5: Add Garlic
Add peeled garlic cloves and mix until they are well coated with the masala.
Step 6: Store and Rest
Transfer to a clean, dry jar. Let the pickle sit at room temperature for 3–4 days. Shake daily.
Step 7: Serve
After maturing, the pickle is ready to enjoy!