Lehsan ka Achaar (Garlic Pickle)
Even a little garlic pickle changes the taste of a meal. The garlic is soaked in vinegar first, which matters for flavour and also keeps the pickle safe.
Nutrition (per 1 tbsp of pickle)
3 golden rules of achaar
- The jar, spoon, vegetables and spices must all be completely dry. A single drop of water brings mould.
- Heat mustard oil until it smokes, then cool it. Keep the pieces covered in oil or vinegar at all times.
- Always use a clean, dry spoon and keep the jar closed.
Ingredients
Method
- Step 1
Put the garlic cloves in a dry glass container and pour the vinegar over them. Cover and keep in the fridge for 1 day.
- Step 2
Dry-roast the mustard seeds, fennel and fenugreek on a tawa for 1 minute, then grind them coarsely.
- Step 3
Heat the mustard oil until it smokes, switch off the heat and let it cool.
- Step 4
Mix the ground spices, nigella, red chilli, turmeric and salt into the garlic along with its vinegar.
- Step 5
Add the cooled oil, mix well and pack into a dry jar.
- Step 6
Keep the jar in the fridge. In a week the garlic will absorb the masala and the pickle will be ready.
Chef's Tips
- Choose desi garlic with large cloves; it is easier to peel.
- Never keep garlic in plain oil without vinegar. The vinegar is what keeps it safe.
Storage
Always keep it in the fridge and finish within 1 month.
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