Garlic Pickle Recipe | Lehsun Ka Achar | Mitar Cooking (2024)

Indulge your taste buds in the rich and aromatic world of homemade Garlic Pickle with this step-by-step recipe.

A symphony of whole spices, heated mustard oil, and the perfect blend of flavors make this pickle a delightful addition to your culinary repertoire.

Follow the pro tips for an exquisite balance, infuse layers of flavor, and enjoy the magic of a well-preserved, sun-dried jar.

KEY TAKEAWAYS

• Elevate your culinary experience with homemade Garlic Pickle, featuring a symphony of whole spices and heated mustard oil.
• Follow expert tips for a perfect balance of flavors, layers of aroma, and the magic of a well-preserved, sun-dried jar.
• Enhance the longevity of your pickle by choosing the right container, keeping it dry, and adding a layer of mustard oil on top.
• Serve this flavorful pickle with Indian bread, rice dishes, lentil curries, vegetable curries, snacks, or grilled meats for a tantalizing taste experience.
• Explore alternative pickle options like Lemon, Amla, Ginger, Chili, or Mixed Vegetable for a diverse and delicious condiment collection.

How to Make Garlic Pickle? (Step by Step Guide with Images)

1. First, prepare a spice mix or masala with whole spices like 1½ tbsp coriander seeds, ½ tsp carom seeds, 3 tbsp fennel seeds, 2 tsp cumin seeds, ½ tbsp fenugreek seeds, and 1/4th cup yellow mustard seeds. Place all the spices in a pan for dry roasting.

2. On low to medium flame, sauté the spices until they emit a nice aroma and change color.

3. When they start emitting an aroma and change color, turn off the gas and transfer the spices to a plate to cool.

4. Add the cooled spices to a grinder jar.

5. Make a fine powder out of the spices.

6. Peel 500 gm of garlic cloves, which will yield around 412 gm. Cut a few cloves into halves and leave the rest whole.

(Expert tip: To peel garlic easily, you can steam it first.)

7. In a pan, add 3/4th cup of mustard oil. Heat the oil on high flame until very hot.

(Expert tip: Using heated oil eliminates the raw smell and enhances the overall taste of the pickle.)

8. When the oil is smoking hot, turn off the flame and cool it. When it is cool enough add 1 tsp of asafoetida into it.

(Expert tip: Do not add asafoetida to hot oil as it can burn and lose its flavor.)

9. Mix the asafoetida with a spatula.

10. Turn on the gas again and add the garlic cloves to the oil.

11. Stir the garlic cloves for 5 minutes to soften them, then add the ground spices.

12. Mix the spices thoroughly over low flame.

13. Add powdered spices: 1 tbsp nigella seeds, 3 tsp turmeric powder, 2 ½ tbsp Kashmiri red chili powder, 2 tbsp red chili powder, 1 tbsp rock salt, and 2 ½ tbsp salt.

14. Mix all the ingredients and cook for 2 minutes on low flame to enhance the flavor and aroma. After 2 minutes, turn off the gas and let it cool for 10 to 15 minutes.

15. After cooling, the garlic cloves will have absorbed the mustard oil, increasing the longevity.

16. Add ½ cup of lemon juice to the mixture.

17. Add ½ cup of white vinegar to the mixture and mix thoroughly. Set it aside for cooling and absorption.

(Expert tip: White vinegar enhances the shelf life of the pickle.)

18. When the garlic pickle cools down, transfer it to a sun-dried jar and enjoy the delicacy.

Pro Tips for Making Garlic Pickle

Balancing Act with Spice Mix: Achieve the perfect blend by balancing the spices – not too overpowering, just enough to tantalize your taste buds.

Aroma is Key: Pay attention to the aroma while sautéing the spices; it’s a good indicator of when they’re ready. A rich, aromatic blend is the secret to flavorful pickle.

Cooling for Flavor: Let the roasted spices cool before grinding. This enhances the depth of flavor in the spice mix.

Patience is a Grinder’s Virtue: Take your time to grind the spices into a fine powder. This ensures a smooth texture in your pickle.

Oil Matters: Heating mustard oil adds a unique touch. Let it smoke to eliminate the raw odor, making your pickle even more delicious.

Asafoetida Timing: Be cautious when adding asafoetida. Wait until the oil cools to avoid burning and losing its distinctive flavor.

Garlic’s Warm Bath: Soften garlic by stirring it in hot oil for 5 minutes. This prepares it to absorb the rich spice flavors later.

Layered Flavor: Add ground spices gradually, allowing each one to infuse into the mixture. This builds layers of flavor.

Cooling Ritual: Let the pickle cool after cooking. This gives the garlic time to soak up the mustard oil, enhancing its longevity.

Citrus Twist: The addition of lemon juice brings a zesty kick. It’s the perfect complement to the richness of the spices.

Preservative Power: White vinegar isn’t just for flavor; it also extends the pickle’s shelf life. A win-win for taste and longevity.

Storing Tips for Making Garlic Pickle

Choose the Right Container: Opt for a glass or ceramic jar with an airtight seal. This helps preserve the flavors and keeps the pickle fresh.

Keep it Dry: Ensure that the jar and the pickle are completely dry before transferring. Any moisture can lead to spoilage.

Layer of Oil: To enhance the pickle’s shelf life, add a thin layer of mustard oil on top. This acts as a natural preservative and seals in the flavors.

Store in a Cool Place: Place the jar in a cool, dark area away from direct sunlight. Sunlight can alter the taste and texture of the pickle.

Avoid Constant Temperature Changes: Fluctuations in temperature can affect the pickle’s quality. Store it in a place with a consistent temperature.

Use Clean Utensils: Always use dry and clean utensils to scoop out the pickle. Contamination can lead to spoilage.

Check for Spoilage Signs: Keep an eye out for any changes in color, texture, or an off-putting odor. If you notice anything unusual, it’s safer to discard the pickle.

Handle with Dry Hands: Moisture can introduce bacteria. Ensure your hands are dry when handling the pickle or serving it.

Rotate the Jar: If storing for an extended period, rotate the jar occasionally to redistribute the oil and spices, maintaining consistency.

What to Serve with Garlic Pickle?

Indian Breads: Enjoy garlic pickle with your favorite Indian breads such as chapati, naan, or paratha. The combination of the soft bread and the spicy, tangy pickle is irresistible.

Rice Dishes: Pair garlic pickle with steamed rice or biryani for an extra kick of flavor. The pickle adds a zesty contrast to the mildness of rice dishes.

Dal and Lentil Dishes: Add a spoonful of garlic pickle to your bowl of dal or lentil curry. The bold flavors of the pickle complement the earthy taste of lentils.

Vegetable Curries: Enhance the taste of vegetable curries by serving them alongside garlic pickle. The pickled garlic and spices add depth to the vegetable flavors.

Snack Time: Elevate your snack game by serving garlic pickle with samosas, pakoras, or any other fried snacks. The combination is sure to tantalize your taste buds.

Grilled Meats: Serve garlic pickle with grilled meats such as chicken tikka or kebabs. The pickle provides a bold and tangy element that complements the smokiness of the grilled dishes.

How Does Garlic Pickle Taste?

Spice Extravaganza: A harmonious blend of coriander, carom, fennel, cumin, fenugreek, and mustard seeds sets the stage.

Aroma Symphony: Sauteed spices emit a delightful fragrance, ensuring a rich and aromatic flavor profile.

Powdered Magic: Transformed into a fine powder, the spice mix promises a smooth and textured pickle experience.

Garlic Fusion: Steamed and stirred in hot mustard oil, garlic absorbs the rich spice flavors, creating a delectable transformation.

Asafoetida Elegance: Added after oil cools, asafoetida contributes its distinctive flavor without the risk of burning.

Layered Bliss: Gradual addition of ground spices builds layers of flavor, culminating in a delightful taste experience.

Cooling Charm: Post-cooking cooling ritual allows garlic to absorb mustard oil, enhancing longevity and flavor.

Citrus Zest: A zesty kick from lemon juice complements the richness of spices, elevating the overall taste.

Vinegar Magic: White vinegar not only enhances flavor but extends the pickle’s shelf life for prolonged enjoyment.

Garlic Pickle Alternatives

Lemon Pickle (Nimbu ka Achar): A zesty condiment made from lemon wedges seasoned with a blend of mustard, fenugreek, and fennel seeds.

Amla Pickle (Amle ki Aachar): A savory pickle featuring Indian gooseberry (amla) pieces, infused with a spice mix of cumin, coriander, and mustard seeds.

Ginger Pickle (Adrak ke Achar): A piquant condiment made from chopped fresh ginger, combined with a spice blend of cumin, coriander, and mustard seeds.

Chili Pickle (Mirch ka Achar): A fiery pickle crafted from whole or sliced hot peppers, infused with a mix of mustard, fenugreek, and fennel seeds.

Recipe Card

Conclusion

As you savor the layers of flavor in each spoonful, the meticulous steps and expert tips will ensure your homemade Garlic Pickle stands out in both taste and longevity.

From the harmonious blend of spices to the citrus twist of lemon juice and preservative power of white vinegar, this pickle is a culinary masterpiece.