Garlic Pickle
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Garlic Pickle, or 'Lahsun ka Achar,' is a bold and profoundly aromatic condiment valued for its unique health benefits and intense flavor. This recipe features whole, peeled garlic cloves preserved in a rich, spicy gravy of mustard oil, fenugreek, and cumin. During maturation, the sharp bite of raw garlic mellows into a savory, buttery sweetness that is incredibly addictive. Its taste is pungent, spicy, and savory, with a deep golden-brown appearance. This pickle is a favorite for garlic lovers and acts as an excellent flavor enhancer for many meals. Best enjoyed with dal-rice, rotis, or even as a spread for bread.
Ingredients
Cooking Instructions
Tips & Secrets
- Sautéing the garlic in oil before pickling is the absolute secret to removing its harsh raw bite rapidly.
- Using vinegar instead of lemon juice provides a sharper professional tang and a much longer shelf life.
- Mustard oil must be heated to the smoking point to remove its raw pungency before adding the garlic.
- Always store the pickle in a glass jar to prevent any reaction with the acidity of the vinegar.
Nutritional Information(Per 15g)
55 kcal
1g
4.5g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.