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garlic pickle recipe | lahsun achar | Punjabi lahsun achar |

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Tarla Dalal

 17 December, 2024

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About Garlic Pickle ( Achaar Recipe ) down arrow
Ingredients down arrow
Methods down arrow
For masala of garlic pickle down arrow
How to make garlic pickle down arrow
Nutrient values down arrow

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 chutneys and 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.

Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.

 

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

Tags

Preparation Time

15 Mins

Cooking Time

11 Mins

Total Time

26 Mins

Makes

1 cup

Ingredients

Method

For garlic pickle
 

  1. 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.
  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 the garlic pickle in a cool dry place. This garlic pickle is ready for the table after 1 week.

garlic pickle recipe | lahsun achar | Punjabi lahsun achar | Video by Tarla Dalal

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Garlic Pickle ( Achaar Recipe ) recipe with step by step photos

For masala of garlic pickle

 

    1. To make masala for the garlic pickle recipe | lahsun achar | Punjabi lahsun achar | transfer split mustard seeds in a small mixer jar. Choose fresh and best quality ingredients whenever you are making a pickle.
    2. Add split fenugreek seeds.
    3. Add cumin seeds.
    4. Add crushed coriander seeds.
    5. Add asafoetida. Many people even dry roast these spices before grinding, that is optional.
    6. Without using any water, blend them in a mixer jar to a smooth powder. Keep aside.
How to make garlic pickle

 

    1. To prepare instant garlic pickle recipe | lahsun achar | Punjabi lahsun achar | heat the oil in a non-stick kadhai. The 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.
    2. Once the oil is hot, add the garlic cloves. 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.
    3. Add turmeric powder.
    4. Sauté on a slow flame for 3 to 4 minutes or till they are soft while stirring continuously. Ensure you fry the garlic until the raw aroma goes off and then add the other ingredients.
    5. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle.
    6. Add chilli powder. You can add whole dried red chillies and powder it along with the other whole spices and skip the chilli powder at this stage.
    7. Add jaggery. You can also make use of honey or sugar as a sweetener.
    8. Add salt, mix well and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally.
    9. Add the prepared masala powder.
    10. Mix well and cook for another minute. You do not want to burn them as they tend to turn bitter.
    11. Remove garlic pickle \ | lahsun achar | Punjabi lahsun achar | from the flame, cool completely and store in a sterilized glass jar.
    12. Store in a cool dry place. You can serve garlic pickle | lahsun achar | 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 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. If you liked this instant pickle recipe then also check out other quick and easy achaar recipes like Instant Chilli Pickle, Drumstick Pickle & Spicy Amla Pickle.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per tbsp
Energy66 cal
Protein0.1 g
Carbohydrates1.8 g
Fiber0.1 g
Fat6.5 g
Cholesterol0 mg
Sodium221.6 mg

Click here to view Calories for Garlic Pickle ( Achaar Recipe )

The Nutrient info is complete

Your Rating*

user
Tanu

March 13, 2025, midnight

Garlic got burnt...it dsnt look like tht in pic... i dn knw oil got burnt or wht...

5 
user
Nivedita Barman

March 13, 2025, midnight

We can add little bit methi for flavour.

5 
user
Simran

March 13, 2025, midnight

?????? ?????? ???? ??? ?? ????? ?? ???? ????? ??? ??? ??? ?? ???? ????? ????? ?? ???? ?? ???????, ?????? ?? ????? ??? ????? ??? ?? ???? ?? ?????? ???? ?? ????? ??? ????? ?? ?????? ?? ?? ?????? ??? ???? ?????? ????? ??? ???

5 
user
Arvind Gode

March 13, 2025, midnight

Madam,you have forgotten to mention that masala should be dry roasted before adding.

5 
user
Jagpal

March 13, 2025, midnight

5 
user
Jameel farooqui

March 13, 2025, midnight

5 
user
Preetha

March 13, 2025, midnight

Hi ma''am, I would like to add ginger to the recipe. In which place should I add & how??

5 
user
Praful Garcia

March 13, 2025, midnight

We have seen the garlic pickles recipe without giving heat means without help of chulla. I want to know this traditional recepy

5 
user
Melissa

March 13, 2025, midnight

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?

5 
user
Shail

March 13, 2025, midnight

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

5 
user
Susan Morrill

March 13, 2025, midnight

I love this so much, I should have been born in India! This country of mine seems like a wasteland after experiencing these flavors...thank you!

5 
user
Srilalitha Gayatri

March 13, 2025, midnight

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?

5 
user
Abi

March 13, 2025, midnight

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?

5 
user
Deepika

March 13, 2025, midnight

Hi Mam, Do we need to keep the jar in sun?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Deepika, As mentioned store in a cool, dry place, so storing at room temp is fine

user
Gandhi Dhwani

March 13, 2025, midnight

This is specially for all the garlic lovers... This garlicky pickle is made of full garlic cloves with many spices in it.. The jaggery and spices togather makes it sweet and spicy..

5 
user
Foodie #566938

March 13, 2025, midnight

5 
user
Amardeep

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Dipali

March 13, 2025, midnight

Can we use vinegar instead of lemon juice

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, With lemon juice the shelf life will be very less, so its better to use vinegar...

user
SURIYANARAYANAN

March 13, 2025, midnight

Good recipe . Easy to follow and do things. Thanks

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, We are very happy to know you loved the recipe....

user

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