Lehsun Ka Aachaar

Lehsun Ka Aachaar

20 Mins
5-6 People
30 Mins



Picture this: the aromatic fragrance of garlic wafting through the air, mingling with the vibrant hues of red chili and turmeric. This is the essence of Lehsun ka Achaar, a timeless treasure in Indian cuisine. My journey with this flavorful pickle began with a childhood visit to my grandmother's kitchen, where she masterfully crafted batches of this tangy delight. Since then, every jar of Lehsun ka Achaar has carried with it not just the taste of garlic and spices, but also cherished memories of family gatherings and culinary traditions passed down through generations. 




Recipe of Lehsun Ka Achar (Garlic Pickle)




  • 500 gms Garlic Cloves
  • 1 tbsp Yellow Mustard Seeds
  • 1 tbsp Black Mustard Seeds
  • 1 ½ tbsp Fennel Seeds
  • ¼ tbsp Methi Seeds
  • 1 tbsp Ajwain
  • 1 tbsp Red Chilli Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Amchur Powder
  • ½ tsp Black Salt
  • ½ tsp Salt
  • ½ tsp Kalonji
  • 1 cup Mustard Oil
  • 1 tbsp Jaggery
  • 3 tbsp Vinegar





Step 1: Roasting the Spices

  1. In a pan over low heat, toast yellow mustard seeds, black mustard seeds, fennel seeds, and fenugreek seeds until fragrant and lightly golden. Be careful not to burn them. Once done, transfer to a plate and let them cool.

Step 2: Grinding the Spices

  1. Once cooled, grind the roasted seeds along with ajwain, Kashmiri chili powder, turmeric powder, amchur powder, black salt, and table salt into a fine powder. Ensure all spices are well combined.

Step 3: Infusing the Oil

  1. Heat mustard oil in a pan until moderately hot. Remove a portion of the oil and keep it aside.
  2. To the remaining oil, add crushed garlic and sauté until fragrant and lightly golden. Remove from heat and let it cool until warm.

Step 4: Combining Ingredients

  1. To the warm garlic, add kalonji seeds, ajwain, methi seeds, and the prepared spice powder. Sprinkle some salt and incorporate the reserved oil.
  2. Add jaggery and vinegar, ensuring everything is mixed well.

Step 5: Fermentation

  1. Transfer the mixture into a sterilized glass jar and seal it tightly.
  2. Place the jar in a sunny spot during the day, but bring it indoors around sunset to prevent moisture buildup.
  3. Repeat this process daily for 10-15 days to allow the flavours to develop.

Step 6: Ready to Serve

  1. After the fermentation period, your homemade garlic pickle is ready to be enjoyed.
  2. Serve alongside your favourite dishes to add a punch of flavour and homemade goodness to your meals.




About the Recipe:


Lehsun ka Achaar, or garlic pickle, is a beloved condiment in Indian cuisine known for its bold flavors and versatility. Made from fresh garlic cloves, red chili powder, mustard seeds, and aromatic spices, this pickle is a delightful accompaniment to a variety of dishes. Whether paired with piping hot parathas or served alongside a hearty meal of dal and rice, Lehsun ka Achaar adds a burst of flavor that elevates any culinary experience.



Cooking Tips:


  1. Use fresh garlic: Opt for firm, plump garlic cloves to ensure the best flavor and texture in your pickle.
  2. Roast the spices: Dry roast the mustard seeds and other spices before adding them to the pickle mixture to enhance their aroma and flavor.
  3. Sterilize the jars: Ensure the jars and lids are thoroughly sterilized before storing the pickle to prevent spoilage and extend its shelf life.



Pairing Guide:


Lehsun ka Achaar pairs beautifully with a variety of dishes, including:


  • Roti or paratha
  • Rice and dal
  • Curries and sabzis
  • Sandwiches and wraps




Frequently Asked Questions about Lehsun ka Achaar:


  1. How long does Lehsun ka Achaar last?
    • When stored in an airtight container in the refrigerator, Lehsun ka Achaar can last for several months.
  2. Can I adjust the spice level of the pickle?
    • Yes, you can customize the spice level of the pickle by adjusting the amount of red chili powder according to your preference.
  3. Is it necessary to roast the spices before adding them to the pickle?
    • Roasting the spices enhances their flavor, but it's not mandatory. You can skip this step if you prefer a milder taste.
  4. Can I use pre-peeled garlic cloves for making this pickle?
    • While pre-peeled garlic cloves can be convenient, using fresh, whole garlic cloves will yield the best results in terms of flavor and texture.
  5. How should I store Lehsun ka Achaar?
    • Store the pickle in clean, dry, airtight jars and keep them refrigerated to prolong their shelf life.
  6. Can I use this pickle as a marinade for meat or vegetables?
    • Yes, Lehsun ka Achaar can be used as a flavorful marinade for meat, paneer, or vegetables before grilling or roasting.
  7. What are the health benefits of garlic pickle?
    • Garlic is known for its various health benefits, including its potential to boost the immune system and lower cholesterol levels.
  8. Can I use vinegar instead of lemon juice in this recipe?
    • Yes, you can substitute vinegar for lemon juice if you prefer. Adjust the quantity according to your taste.
  9. How long does it take for the flavors to mature in the pickle?
    • The flavors of Lehsun ka Achaar develop over time. For the best taste, allow the pickle to mature for at least a week before consuming.
  10. Can I add other spices to customize the flavor of the pickle?
    • Absolutely! Feel free to experiment with additional spices such as fenugreek seeds, fennel seeds, or asafoetida to tailor the pickle to your liking.