Lahsun ka Achaar, Punjabi Lehsun Achar Recipe
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 165066 times
Here is a peppy garlic pickle that is sure to shake awake your taste buds! In this Lehsun ka Achaar, the garlic cloves are flavoured with chilli powder and a special masala, made of four aromatic seeds and asafoetida.
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 pickle to cure for a week before serving.
Serve this achaar as an accompaniment to pep up the main course or simply enjoy with your favourite rotis / puris / parathas .
- Heat the oil in a broad non-stick pan till smoky.
- Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
- Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
- Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves.
- Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly.
- Cool and bottle in a sterilised glass jar.
- Store in a cool dry place. This pickle is ready for the table after 1 week.
Nutrient values (Abbrv) per tbsp
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