Garlic Pickle ( Achaar Recipe ) with step by step photos
For masala of garlic pickle-
To make masala for the garlic pickle recipe | lahsun achar | Punjabi lahsun achar | transfer split mustard seeds in a small mixer jar. Choose fresh and best quality ingredients whenever you are making a pickle.
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Add split fenugreek seeds.
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Add cumin seeds.
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Add crushed coriander seeds.
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Add asafoetida. Many people even dry roast these spices before grinding, that is optional.
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Without using any water, blend them in a mixer jar to a smooth powder. Keep aside.
How to make garlic pickle-
To prepare instant garlic pickle recipe | lahsun achar | Punjabi lahsun achar | heat the oil in a non-stick kadhai. The mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil.
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Once the oil is hot, add the garlic cloves. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan.
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Add turmeric powder.
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Sauté on a slow flame for 3 to 4 minutes or till they are soft while stirring continuously. Ensure you fry the garlic until the raw aroma goes off and then add the other ingredients.
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Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle.
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Add chilli powder. You can add whole dried red chillies and powder it along with the other whole spices and skip the chilli powder at this stage.
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Add jaggery. You can also make use of honey or sugar as a sweetener.
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Add salt, mix well and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally.
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Add the prepared masala powder.
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Mix well and cook for another minute. You do not want to burn them as they tend to turn bitter.
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Remove garlic pickle \ | lahsun achar | Punjabi lahsun achar | from the flame, cool completely and store in a sterilized glass jar.
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Store in a cool dry place. You can serve garlic pickle | lahsun achar | Punjabi lahsun achar | immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar. If you liked this instant pickle recipe then also check out other quick and easy achaar recipes like Instant Chilli Pickle, Drumstick Pickle & Spicy Amla Pickle.