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Garlic Pickle (Lahsun ka achar )

single recipe

Garlic Pickle (Lahsun ka achar )


Garlic is a traditional medicinal spice that is taken regularly in Indian food. It often added in small quantities to chutneys and pickles as part of their flavoring, but as in this recipe, it can also be the main ingredient of a hot and sweet garlic pickle. When it is made with Anupam Gold Mustard Oil, its pungent aroma makes your tongue tickling. The garlic pods can be cooked as in this recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. This pickle is ready to serve after about a week and it stays well for upto 3 months.


      • 1/2 cup garlic (lehsun) cloves , peeled
      •  3 tbsp Anupam Gold Mustard (rai / sarson) oil
      •  1/4 tsp turmeric powder (haldi)
      •  2 tbsp lemon juice
      •  1 tbsp chilli powder
      •  1 tsp finely chopped jaggery (gur)
      •  1/2 tsp salt

    •  Heat the oil in a non-stick pan, add the garlic cloves and turmeric powder and sauté on a slow flame for ten minutes or till they are soft and brown. Stir continuously.
    • Add the lemon juice and cook on a slow flame for 5 to 7 minutes, while stirring occasionally.
    • Add the chilli powder, jaggery and salt and cook on a slow flame for another 5 minutes or till the jaggery has dissolved. Stir continuously so that jiggery is dissolved smoothly.
    • Add the masala powder, mix well and cook for another minute.
    • Remove from the flame, cool and store in a glass jar.
    • Store in a cool dry place. This pickle will be matured for the table in 7 to 10 days.


    • 2 tsp split Anupam Mustard seeds (rai na kuria)
    • 1/4 tsp split fenugreek seeds (methi na kuria)
    • 1/4 tsp cumin seeds (jeera)
    • 1/4 tsp crushed coriander seeds
    • 1/4 tsp asafoetida (hing)

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