Garlic Pickle ( Achaar Recipe )


by
A hot and sweet Garlic Pickle, the sweetness is provided by jaggery, whereas the ground pickle masala adds spice and flavour to the pungent garlic.

5/5 stars  100% LIKED IT    12 REVIEWS ALL GOOD

Added to 114 cookbooks   This recipe has been viewed 356470 times

Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this recipe, it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. This pickle is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this recipe, but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place.

Add your private note

Garlic Pickle ( Achaar Recipe ) recipe - How to make Garlic Pickle ( Achaar Recipe )

Preparation Time:    Maturing Time:  1 week.   Cooking Time:    Total Time:     Makes 0.50 to 0.5 cup (7 tbsp )
Show me for cup

Method
    Method
  1. Heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously.
  2. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally
  4. Add the masala powder, mix well and cook for another minute.
  5. Remove from the flame, cool and store in a sterilised glass jar.
  6. Store in a cool dry place. This pickle is ready for the table after 1 week.
Accompaniments

Kashmiri Rotis 
Mushroom and Green Pea Parathas 
Onion, Cheese and Pepper Parathas 

Nutrient values (Abbrv) per tbsp
Energy66 cal
Protein0.1 g
Carbohydrates1.8 g
Fiber0.1 g
Fat6.5 g
Cholesterol0 mg
Sodium221.6 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Garlic Pickle ( Achaar Recipe )
5
 on 05 May 18 01:19 PM


Hello, usually while making pickles at home, I use salt considering it as a major ingredient, Is it not needed to add salt in it?
| Hide Replies
Tarla Dalal    Hi Abi, We have added salt in this pickle but, it is not the major ingredient in this recipe and you can add more salt if you need it.
Reply
05 May 18 02:39 PM
Garlic Pickle ( Achaar Recipe )
5
 on 03 May 18 02:17 PM


Garlic Pickle ( Achaar Recipe )
5
 on 03 Apr 18 06:49 PM


Good recipe . Easy to follow and do things. Thanks
| Hide Replies
Tarla Dalal    Hi, We are very happy to know you loved the recipe....
Reply
04 Apr 18 08:39 AM
Garlic Pickle ( Achaar Recipe )
5
 on 27 Mar 18 02:53 PM


Can we use vinegar instead of lemon juice
| Hide Replies
Tarla Dalal    Hi, With lemon juice the shelf life will be very less, so its better to use vinegar...
Reply
27 Mar 18 04:07 PM
Garlic Pickle ( Achaar Recipe )
5
 on 01 Mar 18 07:40 PM


Hi ma''am, I would like to add ginger to the recipe. In which place should I add & how??
| Hide Replies
Tarla Dalal    hi, We would not suggest to use ginger in this recipe, it will not taste good...
Reply
03 Mar 18 09:20 AM
Garlic Pickle ( Achaar Recipe )
5
 on 21 Feb 18 10:27 PM


I tried the recipe and it tasted very nice... The color and the texture of the pickle I made looks the same as in the picture. Can we use tamarind pulp instead of lemon juice?
| Hide Replies
Tarla Dalal    We are very happy to know you loved the recipe. Lemon juice is advisable as it taste better and lasts longer...
Reply
22 Feb 18 08:39 AM
Garlic Pickle ( Achaar Recipe )
5
 on 31 Dec 17 07:26 PM


Wow.. so simple and easy to make! I just made a huge batch since i had heaps of peeled garlic that i brought for some other recipe.. turned out perfect! It already tastes so good.. cant wait for a week when it will be better ones all spices have been settled and flavours infused! Yum! Thanks for the recipe.. Quick question.. I have put it in a glass jar.. do i need to store it in the fridge or outside prefered? What is its shelf life if refrigerated or not?
| Hide Replies
Tarla Dalal    Happy to know you have liked the recipe.. Do try more recipes and give us your feedback.. you can keep it outside.. for 15 days.. after that you can store it in the refrigerator.. Happy Cooking!!
Reply
02 Jan 18 05:11 PM
Garlic Pickle ( Achaar Recipe )
5
 on 10 Dec 17 12:13 AM


Hi, is it necessary to keep in glass jar? Can we store in a plastic jar as well? Can we grind and mix green chillies? Kindly revert, Thanks and regards
| Hide Replies
Tarla Dalal    Hi Shail, It will lasts longer and better in a glass jar and also follow the exact recipe to get the best pickle....
Reply
11 Dec 17 08:56 AM
Garlic Pickle ( Achaar Recipe )
5
 on 04 Nov 17 01:39 PM


Garlic got burnt...it dsnt look like tht in pic... i dn knw oil got burnt or wht...
| Hide Replies
Tarla Dalal    Hi, when garlic is added.. you need to cook this on a slow flame..as the turmeric may get burnt and make the garlic also look so.. Try the recipe again.. keeping the flame in mind.. Do give us your feedback..
Reply
04 Nov 17 05:13 PM
Garlic Pickle ( Achaar Recipe )
5
 on 01 Feb 17 01:33 AM


Hi Mam, Do we need to keep the jar in sun?
| Hide Replies
Tarla Dalal    Hi Deepika, As mentioned store in a cool, dry place, so storing at room temp is fine
Reply
01 Feb 17 08:43 AM
View comment page:  ... 2