Garlic Pickle ( Achaar Recipe )
by Tarla Dalal
garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images.
Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe.
Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle.
The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them.
Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place.
This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as 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. 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. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle.
You can serve 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 garlic 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
This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place.
Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.
Garlic Pickle ( Achaar Recipe ) recipe - How to make Garlic Pickle ( Achaar Recipe )
Preparation Time: Maturing Time: 1 week. Cooking Time: Total Time:
Makes 0.5 cup
For Garlic Pickle
1/2 cup garlic (lehsun) cloves , peeled
3 tbsp mustard (rai / sarson) oil
1/4 tsp turmeric powder (haldi)
2 tbsp lemon juice
1 tbsp chilli powder
1 tsp finely chopped jaggery (gur)
1/2 tsp salt
To Be Ground Together For The Masala
2 tsp split mustard seeds (rai na kuria)
1/4 tsp split fenugreek seeds (methi na kuria)
1/4 tsp cumin seeds (jeera)
1/4 tsp crushed coriander (dhania) seeds
1/4 tsp asafoetida (hing)
For garlic pickle
- For garlic pickle
- To make {span class="bold1"}garlic pickle{/span}, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.
- Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
- Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally
- Add the masala powder, mix well and cook for another minute.
- Remove from the flame, cool and store in a sterilised glass jar.
- Store the {span class="bold1"}garlic pickle{/span} in a cool dry place. This {span class="bold1"}garlic pickle{/span} is ready for the table after 1 week.
Garlic Pickle video, लहसुन का अचार वीडियो
For masala of garlic pickle
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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
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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.
| Energy | 66 cal |
| Protein | 0.1 g |
| Carbohydrates | 1.8 g |
| Fiber | 0.1 g |
| Fat | 6.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 57.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 3.4 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 6.8 mg |
| Iron | 0 mg |
| Magnesium | 1.6 mg |
| Phosphorus | 1.2 mg |
| Sodium | 221.6 mg |
| Potassium | 23.2 mg |
| Zinc | 0 mg |
We can add little bit methi for flavour.
I love this so much, I should have been born in India! This country of mine seems like a wasteland after experiencing these flavors...thank you!
We have seen the garlic pickles recipe without giving heat means without help of chulla. I want to know this traditional recepy
तरलाजी द्वारा बताए हुए इस लहसुन के अचार बनाकर धूप में पका कर इसका स्वाद लीजिए जो बहुत ही गुणकारी, हेल्दी और स्वाद में भरपूर है। इस अचार को मिठापन गुड़ से मिलता है। लहसुन की कलियों को इस नुस्खे में बताए अनुसार पकाया गया है।
Madam,you have forgotten to mention that masala should be dry roasted before adding.
Hello, usually while making pickles at home, I use salt considering it as a major ingredient, Is it not needed to add salt in it?
Good recipe . Easy to follow and do things. Thanks