Lahsun ka Achaar, Punjabi Lehsun Achar Recipe
by Tarla Dalal
lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with amazing 21 images.
Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida.
The procedure and method to make lehsun ka achaar is simple but all you need to be is patient to get perfect lehsun achaar. We have divided the procedure into 2 steps, the first one is to make the pickle masala. To make lehsun achaar masala, add mustard seeds into a mixture jar. Next, add crushed fenugreek seeds, sumin seeds, split coriander seeds and asafoetida, blend everything well till you get a powder. Further to make the achar, heat mustard oil in a broad non stick pan till the oil is smoky. Add garlic cloves. Add turmeric powder and mix well. Next, to add to the shelf life add lemon juice, chilli powder, jaggery to balance the spice. Mix well and cook for a while. Lastly turn the flame off and add the masala powder to the cooked garlic mixture. Cool the lehsun achaar and bottle in a sterilized glass jar. Store Punjabi lehsun ka achar in a cool dry place. garlic pickle is ready for the table in 1 week.
This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this lahsun ka achaar to cure for a week before serving.
Serve this lehsun ka achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas.
Enjoy lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | with detailed step by step recipe photos and video below.
Lahsun ka Achaar, Punjabi Lehsun Achar Recipe recipe - How to make Lahsun ka Achaar, Punjabi Lehsun Achar Recipe
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
For Lahsun ka Achaar
6 tbsp mustard (rai / sarson) oil
3/4 cup garlic (lehsun) cloves , peeled
1 tsp turmeric powder (haldi)
4 tbsp lemon juice
2 tbsp chilli powder
2 tsp finely chopped jaggery (gur)
1 1/2 tsp salt
To Be Ground Coarsely For The Masala
4 tsp split mustard seeds (rai na kuria)
1/2 tsp crushed fenugreek (methi) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp split coriander seeds (dhana na kuria)
1/2 tsp asafoetida (hing)
For lahsun ka achaar
- For lahsun ka achaar
- To make {span class="bold1"}lehsun ka achaar{/span}, heat the oil in a broad non-stick pan till smoky.
- Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
- Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
- Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves.
- Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly.
- Cool the {span class="bold1"}lehsun ka achaar{/span} and bottle in a sterilised glass jar.
- Store the {span class="bold1"}lehsun ka achaar{/span} in a cool dry place. This pickle is ready for the table after 1 week.
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For garlic pickle masala
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To make coarse masala for lahsun ka achar, in a mixer jar add mustard seeds. Always make use of fresh and best quality ingredients to get a flavorful and aromatic pickle
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Add crushed fenugreek seeds. We are not dry roasting the spices before crushing them but, you can if you like.
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Add cumin seeds.
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Add split coriander seeds
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Add asafoetida.
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Blend them to a coarse mixture.
How to make lahsun ka achaar
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To make lahsun ka achaar recipe | Punjabi lehsun ka achar | garlic pickle | heat the oil in a broad non-stick pan till smoky. Mustard oil is made from brown or black mustard seeds by steaming them and distilling the oil in the steam. The oil inherits their hot, sharp taste which improves and becomes milder when heated.
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Add garlic cloves. Smash the garlic with the back of a knife to quickly remove the skin or soak the garlic cloves in hot water for a while, as it makes them easier to peel. Also, oil your hands to avoid the garlicky aroma lingering on your fingertips
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Add turmeric powder
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Mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Make sure the garlic cloves are soft and do not have that raw aroma
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Add lemon juice to increase the shelf life of lahsun ka achar.
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Mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
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Add chilli powder as per the spice you prefer.
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Add jaggery.
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Add salt.
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Mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves
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Switch off the flame, add the masala powder to the cooked garlic mixture.
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Mix lahsun ka achaar | Punjabi lehsun ka achar | garlic pickle | thoroughly.
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Cool the lehsun ka achar and bottle in a sterilized glass jar. Store Punjabi lahsun ka achaar in a cool dry place. This pickle is ready for the table after 1 week.
| Energy | 92 cal |
| Protein | 0.1 g |
| Carbohydrates | 2.5 g |
| Fiber | 0.2 g |
| Fat | 9.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 81 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 4.7 mg |
| Folic Acid | 1 mcg |
| Calcium | 9.6 mg |
| Iron | 0.1 mg |
| Magnesium | 2.3 mg |
| Phosphorus | 1.7 mg |
| Sodium | 387.8 mg |
| Potassium | 32.5 mg |
| Zinc | 0 mg |
I''m new in this field I want to make nice tasty hot special mango achaar please help me out thanks
Mam In which oil we should cook garlic and store it
how many days it can be preserved?
Can we keep it in sunlight for 1 week.??
It is good ,tasty ,tangy and sweet.Very enjoyable and healthy recepie.Love it.We now make it often.
This recipe of Lahsun ka Achar is sure to win many hearts.
Edited after original posting.
Lahsun ka achaar. . I Iove garlic.. and while I was making this pickle.. The aroma of the oils and the spices was just too good.. The taste is just balanced perfectly. . Would love to make more.. and store it.