Garlic Pickle Recipe – Lahsun Ka Achar in Mustard Oil (North Indian Style)
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!
Chef’s Tips
- 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.