📝 About This Recipe
This traditional North Indian Lahsun Ka Achar is a bold, pungent, and deeply aromatic condiment that transforms humble garlic cloves into buttery nuggets of gold. Steeped in a blend of toasted mustard oil and hand-ground pickling spices, it offers a perfect balance of heat, tang, and the distinct 'umami' of fermented garlic. It is not just a condiment, but a digestive aid and a flavor powerhouse that matures and improves with every passing day.
🥗 Ingredients
The Star Ingredient
- 250 grams Garlic Cloves (peeled, wiped completely dry, and larger cloves halved lengthwise)
The Pickling Spices (Masala)
- 3 tablespoons Mustard Seeds (Rai) (yellow or black, coarsely ground)
- 2 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 1 teaspoon Fenugreek Seeds (Methi Dana) (whole or slightly crushed)
- 1 teaspoon Nigella Seeds (Kalonji) (whole)
- 1 tablespoon Turmeric Powder (for color and preservation)
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1/2 teaspoon Asafoetida (Hing) (strong grade)
- 3 tablespoons Salt (acts as a preservative; adjust to taste)
The Preserving Base
- 1 cup Mustard Oil (authentic pungent flavor)
- 1/4 cup Lemon Juice (freshly squeezed, or use white vinegar)
- 1 teaspoon Jaggery or Sugar (optional, to balance the sharp acidity)
👨🍳 Instructions
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1
Ensure all your utensils, jars, and the garlic cloves are bone-dry. Any moisture will cause the pickle to spoil quickly.
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2
In a small pan, dry roast the fennel seeds and fenugreek seeds over low heat for 2 minutes until aromatic. Let them cool, then pulse in a grinder to a coarse powder along with the mustard seeds.
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3
Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point (you will see thin wisps of white smoke). Turn off the heat and let it cool for 5-7 minutes until it is warm but not scalding.
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4
Add the asafoetida (hing) and nigella seeds (kalonji) to the warm oil. They should sizzle gently without burning.
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5
Add the peeled garlic cloves to the oil. Turn the heat back on to the lowest setting and sauté the garlic for 3-4 minutes. You want them to soften slightly but retain their crunch; do not let them brown.
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6
Stir in the turmeric powder and Kashmiri red chili powder, mixing well to coat every clove in the vibrant red oil.
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7
Add the ground spice mix (mustard, fennel, fenugreek) and the salt. Stir continuously for 1 minute to allow the spices to bloom.
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8
Pour in the lemon juice (or vinegar) and add the jaggery if using. This creates the 'tang' and helps preserve the garlic.
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9
Simmer the mixture for another 2 minutes on low heat until the oil begins to separate from the spices.
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10
Remove from heat and let the pickle cool completely in the pan.
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11
Transfer the cooled pickle into a sterilized glass jar. Ensure the oil level is at least half an inch above the garlic cloves.
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12
Place the jar in a sunny spot for 3-4 days, shaking it gently once a day. This 'sun-cooking' process mellows the garlic's sharpness and matures the flavors.
💡 Chef's Tips
Always use a clean, dry spoon to scoop out the pickle to prevent mold growth. If the garlic turns slightly bluish or greenish after adding acid, don't panic; it's a natural reaction between garlic enzymes and acid and is safe to eat. For a deeper flavor, use 'Kachi Ghani' (cold-pressed) mustard oil. If you find the garlic too pungent, you can steam the cloves for 5 minutes and dry them thoroughly before starting the pickling process.
🍽️ Serving Suggestions
Serve a small spoonful alongside hot Aloo Parathas and a dollop of fresh yogurt. Pairs beautifully as a zesty side to simple Dal-Chawal (Lentils and Rice). Use the leftover spicy pickling oil to drizzle over roasted vegetables or pizzas for an instant flavor kick. Accompany any Indian thali or meal to add a punch of acidity and heat.