लहसुन का अचार बनाने का नया तरीका ,बिना धूप के भी सालो साल चलेगा

Ingredients

• 800 g Garlic Cloves (Whole cloves, peeled after hot‑water soak)
• 200 g Small Garlic Cloves (Used for ginger‑garlic paste)
• 50 g Fresh Ginger (Peeled and minced for paste)
• 250 ml Mustard Oil (Cold‑pressed, not smoking hot)
• 2 tbsp Yellow Mustard Seeds
• 2 tbsp Black Mustard Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Ajwain (Carom Seeds)
• 2 tbsp Fennel Seeds (Coarse)
• 1 tsp Black Peppercorns
• 1 tbsp Kashmiri Red Chili Powder (Gives color and mild heat)
• 0.25 tsp Turmeric Powder
• 3 pieces Red Chili (Whole) (Optional, for extra heat in paste)
• 0.25 tsp Hing (Asafoetida)
• 1 tbsp Black Salt (Kala Namak)
• 3 tbsp Regular Salt (Adjust to taste)
• 0.5 tsp Jaggery Powder (or Brown Sugar) (Adds subtle sweetness)
• 4 tbsp Vinegar (White or apple cider vinegar)

Instructions

1. Hot‑Water Soak

   Bring a pot of water to a boil, turn off the flame and add the 800 g of whole garlic cloves. Cover and let sit for 5‑10 minutes until the skins loosen.

   Time: PT5M

2. Peel the Garlic

   Drain the water, spread the cloves on a clean surface and gently squeeze each clove to pop the skin off. The hot‑water method should make the skins slip away easily.

   Time: PT10M

3. Dry the Garlic

   Spread the peeled cloves on a tray and place a fan (or a well‑ventilated area) to dry for about 15 minutes until no moisture remains.

   Time: PT15M

4. Separate & Cut Large Cloves

   Divide the garlic into two piles: smaller cloves (for paste) and larger cloves. Make a shallow cross‑cut on each large clove – two cuts are enough – to help the pickle spices penetrate faster.

   Time: PT5M

5. Roast Whole Spices

   In a dry pan over medium flame, roast yellow mustard seeds, black mustard seeds, cumin, ajwain, fennel, and black peppercorns for about 2‑3 minutes until fragrant. Do not brown them.

   Time: PT5M

   Temperature: medium flame

6. Coarsely Grind Spices

   Allow the roasted spices to cool, then coarsely grind them in a spice grinder or mortar‑pestle. The texture should be grainy, not a fine powder.

   Time: PT3M

7. Make Ginger‑Garlic Paste

   In a blender jar, combine the small garlic cloves, peeled ginger and the 3 whole red chilies. Blend just enough to form a loose paste.

   Time: PT5M

8. Heat Mustard Oil

   Pour 250 ml mustard oil into a clean pan and warm over medium flame until it shimmers. The oil should be hot but not smoking.

   Time: PT5M

   Temperature: medium flame

9. Fry Whole Garlic Cloves

   Add the large, cross‑cut garlic cloves to the hot oil. Fry on medium flame for 1½‑2 minutes, stirring occasionally, until they turn lightly golden on the outside but remain crisp inside.

   Time: PT2M

   Temperature: medium flame

10. Cook Paste & Hing

    Reduce flame to low, add the ginger‑garlic paste and ¼ tsp hing to the same oil. Stir for 2‑3 minutes until the raw aroma disappears.

    Time: PT3M

    Temperature: low flame

11. Add Ground Spices & Seasonings

    Stir in the coarsely ground spice mix, 1 tbsp Kashmiri red chili powder, ¼ tsp turmeric, 3 tbsp regular salt, 1 tbsp black salt, and ½ tsp jaggery powder. Cook on low flame, stirring, until the oil begins to separate from the masala (about 5 minutes).

    Time: PT5M

    Temperature: low flame

12. Re‑introduce Fried Garlic

    Add the previously fried garlic cloves back into the pan, mix well so the spices coat each piece.

    Time: PT1M

13. Finish with Vinegar

    Turn off the flame, then stir in 4 tbsp vinegar. Mix thoroughly; the gravy will become slightly liquid and the flavors will meld.

    Time: PT1M

14. Rest & Marinate

    Transfer the hot pickle to a clean glass jar, seal loosely, and let it rest at room temperature for 3‑4 hours, stirring once every hour. After the rest, tighten the lid and refrigerate.

    Time: PT4H

15. Store

    Store the sealed jar in the refrigerator. The pickle keeps well for up to 2 months.

    Time: PT2M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

5 g

Fat

6 g

Fiber

1 g