Indulge in the tangy and spicy goodness of homemade lehsun ka achar (garlic pickle) – an accompaniment that will add a burst of flavor to your meals. Try it now!
It’s that time of the year again – the season of rains, pakodas, and most importantly, pickles! As the rainy season arrives, let’s celebrate it by preparing some delicious homemade lehsun ka achar. Happy pickling!
P Mark Kachi Ghani Mustard Oil: 6 tbsp
Garlic cloves (peeled): 3/4 cup
Turmeric powder: 1 tsp
Lemon juice: 4 tbsp
Chilli powder: 2 tbsp
Jaggery (finely chopped): 2 tsp
Salt: 1 ½ tsp
Split mustard seeds: 4 tsp
Fenugreek seeds: ½ tsp
Cumin seeds: ½ tsp
Split coriander seeds: ½ tsp
Asafoetida: ½ tsp
First, prepare a coarse masala by blending mustard seeds, crushed fenugreek seeds, cumin seeds, split coriander seeds, and asafoetida in a mixer jar until coarsely ground.
Heat P Mark Kachi Ghani Mustard Oil in a broad non-stick pan until it becomes smoky.
Add the garlic cloves and turmeric powder to the oil and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
Pour in the lemon juice and continue cooking on low heat for 2 minutes, stirring occasionally.
Add the chili powder, jaggery, and salt, mix well, and cook on a low flame for 2 minutes or until the jaggery dissolves.
Turn off the heat, add the masala powder to the cooked garlic mixture, and mix thoroughly.
Allow the achaar to cool, then transfer it to a sterilized glass jar for storage.
Keep the lehsun ka achaar in a cool, dry place. It will be ready to enjoy after one week.
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