Pickles Of India : How To Make Lehsun ka Achaar

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.