Garlic Pickle Recipe – Lahsun Ka Achar in Mustard Oil (North Indian Style)
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!
This garlic pickle is a North Indian-style recipe made with whole garlic cloves, coarsely ground spices like fennel and fenugreek, and pungent mustard oil. It's easy to prepare and requires minimal cooking, making it perfect for beginners. After resting for a few days, the garlic absorbs the masala beautifully, offering a punch of flavor in every bite.
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!
💡 Cooking 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.
🛠️ 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
- 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.
🍳 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 Info
- Gluten-Free: Naturally gluten-free
- Nut-Free: Yes
- Dairy-Free: Yes
- Mustard: Contains mustard oil and mustard seeds (common allergen – avoid if sensitive)
🛒 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