How many calories does one tableapoon of garlic Pickle have?

One tablepsoon (15 grams) of Garlic Pickle gives 66 calories. Out of which carbohydrates comprise 7 calories, proteins account for 0 calories and remaining calories come from fat which is 58.5 calories. One tablepsoon (15 grams) of GArlic Pickle provides about 3.3 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

Garlic Pickle recipe makes 7 tablespoons.

66 calories for 1 tbsp of Garlic Pickle ( Achar Recipe ), Cholesterol 0 mg, Carbohydrates 1.8g, Protein 0.1g, Fat 6.5g. Find how much fibre, iron, calcium, zinc, magnesium, phosphorus, sodium, potassium, folic acid is present in Garlic Pickle.

See garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images.

Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe.

Garlic is often added in small quantities to chutneysand pickles as part of their flavouring, but as in this garlic pickle 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 garlic pickle 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.

Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, 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. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. 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. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. 

This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. 

You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar

This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. 

Is Garlic Pickle healthy?

Yes, this is healthy for some. But restrictions apply to some.

Let's understand the Ingredients.

What's good.

Garlic : Garlic has been proven to lower cholesterol. The active ingredient allicin present in garlic aids in lowering blood pressure. Garlic is also alleged to help regulate blood glucose levels for diabetics. Garlic is great for the heart and circulatory system. Garlic has an antimicrobial, antiviral and antifungal function and can help in relieving common cold and other viral infections. To boost your immune system, have a garlic clove a day. Garlic is a top anti-viral food. The thiosulphate compound, Allicin, found in garlic acts as a strong antioxidant and protects our body from damage of free radicals.  Read here for complete benefits of garlic. 

Lemon, Lemon Juice : Lemon is a very good source of Vitamin C and thus helps in the production of  white blood cells and antibodies in the blood which attacks invading microorganisms, prevents infection and builds immunity. Therefore, Lemon juice is given to prevent common cold. The ascorbic acid in lemon juice helps in absorption of iron from the food. So if you’re iron deficient or have anaemia squeeze a lemon on iron rich recipes. See detailed benefits of lemon, lemon juice.

Benefits of mustard oil : Mustard oil, made from the seeds of mustard, has a very peculiar strong smell, not liked by many. Like avocado oil, olive oil is higher in MUFA (mono unsaturated fatty acids) than PUFA (polyunsaturated fatty acids). It has about 60% MUFA. This ratio along with its compound allyl isothiocyanate is known to reduce inflammation in the body and reduce the risk of heart diseases. Its antibacterial and anti-fungal properties has made it very popular in the use of pickles. However, the presence of erucic acid in it is known to have some ill effects on the body. Check for the proportion or erucic acid on the bottle of mustard oil while buying if possible. Always remember to restrict the consumption of oil to not more than 3 to 4 tsp per day. 

Can diabetics, heart patients and over weight individuals have Garlic Pickle ?

No.  As there is lots of oil used.

Can diabetics, heart patients and over weight individuals have Garlic Pickle ?

Yes, but restricted amounts.