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Pickles Of India : How To Make Lehsun ka Achaar

May 24, 2018







Give your everyday meals some zing with this peppy pickle, loaded with the goodness of garlic. In this Lehsun Ka Achar, garlic cloves are flavoured with an array of spices, the sweetness of jaggery and Emami Healthy & Tasty Kachchi Ghani Mustard Oil to spice up your taste buds!


    6 tablespoons mustard (rai / sarson) oil
    3/4 cup garlic (lehsun) cloves , peeled
    2 teaspoons turmeric powder (haldi)
    4 tablespoons lemon juice
    2 teaspoons chilli powder
    4 teaspoons finely chopped jaggery (gur)
    Salt to taste
    1 teaspoon asafoetida (hing)
    1 teaspoon fennel seeds
    1 teaspoon methi seeds
    2 teaspoons coriander powder
    2 teaspoons cumin powder


Heat the oil in a broad non-stick pan till smoky.
Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes while stirring occasionally.
Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves.
Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly.
Cool and bottle in a sterilised glass jar. Store in a cool dry place.
This pickle is ready for the table after 1 week.

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