GARLIC ACHAR ( GARLIC PICKLE)

Indian cuisine is known for its vibrant flavors and delicious pickles. One such pickle that packs a punch is the Indian garlic pickle. Made with aromatic spices and fresh garlic cloves, this pickle adds a burst of tanginess, crunch, and depth of flavor to any meal.

I made this recipe with garlic pods I planted in November and harvested in June. They were left to cure for a few weeks and ready to preserve in this fantastic concoction. I have dry slow roasted the garlic cloves to take away the edge and bring out the deep flavor before pickling

Let’s do it!!

GARLIC PICKLE ( ACHAR)

  • Servings: 10
  • Difficulty: easy
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Made with aromatic spices and fresh garlic cloves, this pickle adds a burst of tanginess, crunch, and depth of flavor to any meal..


Ingredients

  • fresh garlic cloves to fit in a 8 ounce mason jar
  • 3/4 tsp mustard seeds
  • 3/4 tsp fenugreek seeds
  • 3/4 tsp fennel seeds
  • 3/4 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2 green chilies chopped
  • 10 or 15 springs of curry leaves
  • 2 tsp Kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 cup mustard oil
  • 2 tablespoons lemon juice
  • 1/4 cup jaggery powder
  • 1 tbsp salt
  • 1/2 cup vinegar or choice. I used organic apple cider vinegar.


Directions

  1. Peel the garlic cloves and wash them thoroughly. Make sure they are clean and dry before proceeding.
  2. In a dry pan on low heat roast the garlic cloves until lightly browned al all sides. This really helps the reduce the rawness of the garlic and intensifies and deep flavor. Put the cloves in a sterilized mason jar
  3. Heat the mustard oil in a pan until it reaches smoking point. Remove from heat and let it cool slightly.
  4. Add the mustard seeds followed by cumin, fennel and fenugreek. Keep on medium heat and be careful that the spices do not burn
  5. Add the green chilies and curry leaves and sauté.
  6. Add the garlic ginger paste and continue to cooked for a couple of mins
  7. Now add the red chili powder, turmeric and salt and mix well
  8. Add the jaggery and then the vinegar and take it off the heat. Taste and adjust the salt or chilies if you want more heat
  9. Pour the mixture over the garlic cloves. Mix everything thoroughly to ensure each clove is coated with the flavorful oil.
  10. Press down gently to remove any air bubbles and ensure the cloves are fully immersed in the oil mixture.
  11. Close the jar tightly with a lid and place in a sunny location for 7 days
  12. During this time, the flavors will develop and intensify. Shake the jar gently every day to distribute the flavors.
  13. After 7 – 10 days, your garlic pickle will be ready to enjoy! Serve it as a condiment with your favorite Indian meals or as a zesty accompaniment to sandwiches and snacks.
    14. Storage: Store in fridge after the 7 – 10 days, it will be good for several months but its too good to last that long.


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