Lahsun Ka Achaar Recipe

Recipe By Tarla Dalal

Lahsun ka achaar recipe | punjabi lehsun ka achar | garlic pickle | with amazing 21 images. Here is a peppy garlic pickle that is sure to shake awake your taste buds In this lahsun ka achaar recipe, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida. The procedure and method to make lehsun ka achaar is simple but all you need to be is patient to get perfect lehsun achaar. We have divided the procedure into 2 steps, the first one is to make the pickle masala. To make lehsun achaar masala, add mustard seeds into a mixture jar. Next, add crushed fenugreek seeds, sumin seeds, split coriander seeds and asafoetida, blend everything well till you get a powder. Further to make the achar, heat mustard oil in a broad non stick pan till the oil is smoky. Add garlic cloves. Add turmeric powder and mix well. Next, to add to the shelf life add lemon juice, chilli powder, jaggery to balance the spice. Mix well and cook for a while. Lastly turn the flame off and add the masala powder to the cooked garlic mixture. Cool the lehsun achaar and bottle in a sterilized glass jar. Store punjabi lehsun ka achar in a cool dry place. Garlic pickle is ready for the table in 1 week. This masala must be ground coarsely, in order to get the correct mouth-feel. Lemon juice adds a tangy dimension to this pickle, while jaggery imparts a mild sweetness, which helps to highlight the spicy notes of the special masala. Allow this lahsun ka achaar to cure for a week before serving. Serve this lehsun ka achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis/puris/parathas. Enjoy lahsun ka achaar recipe | punjabi lehsun ka achar | garlic pickle | with detailed step by step recipe photos and video below.

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Lahsun Ka Achaar
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Ingredients for Lahsun Ka Achaar Recipe

  • 6 tablespoon Mustard oil
  • 3/4 cup Garlic cloves, peeled
  • 1 teaspoon Turmeric powder
  • 4 tablespoon Lemon juice
  • 2 tablespoon Chilli Powder
  • 2 teaspoon Finely chopped jaggery
  • 1.50 teaspoon Salt
  • 4 teaspoon Split mustard seeds
  • 1/2 teaspoon Crushed fenugreek seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Split coriander seeds
Nutrition
value
329
calories per serving
11 g Fat12 g Protein41 g Carbs46 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    12g
  • Carbs
    41g
  • Fiber
    46g

MacroNutrients

  • Carbs
    41g
  • Protein
    12g
  • Fiber
    46g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    886mg
  • Iron
    17mg
  • Vitamin A
    2970mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    165mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    109mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    477mg
  • Manganese
    71mg
  • Phosphorus
    217mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tarla Dalal