सबसे आसान लहसुन का अचार जो सालभर चले

Ingredients

• 500 grams Garlic Cloves (peeled, washed and thoroughly dried)
• 4 tablespoons Yellow Mustard Seeds (whole seeds)
• 2 tablespoons Black Mustard Seeds (whole seeds)
• 2 tablespoons Fenugreek Seeds (whole seeds (saunf))
• 1 teaspoon Fenugreek Seeds (Methi) (whole seeds)
• 2 tablespoons Coriander Seeds (whole seeds)
• 1 tablespoon Cumin Seeds (whole seeds)
• 1 teaspoon Turmeric Powder (ground)
• 2 tablespoons Red Chili Powder (adjust to heat preference)
• 1 tablespoon Carom Seeds (Ajwain) (whole seeds)
• 1 teaspoon Nigella Seeds (Kalonji) (whole seeds)
• 2 tablespoons Amchur Powder (dry mango powder for tanginess)
• 2 tablespoons Salt (adjust to taste)
• 250 ml Mustard Oil (for frying and tempering; use high‑smoke‑point oil if unavailable)
• 2 tablespoons Vinegar (optional; use if using raw garlic instead of fried)

Instructions

1. Peel, Wash and Dry Garlic

   Peel the garlic cloves, rinse them under running water and pat them completely dry with a clean kitchen towel or paper towels. Ensure no moisture remains.

   Time: PT15M

2. Sun‑Dry Garlic

   Spread the dried cloves in a single layer on a clean cloth or plate. Place them in direct sunlight for about 12 hours (mid‑morning to evening) on day 1, then another 2 hours on day 2 until they are completely moisture‑free.

   Time: PT14H

3. Roast Whole Spices

   Heat a dry skillet over low flame. Add yellow mustard seeds, black mustard seeds, fenugreek seeds, methi seeds, coriander seeds, and cumin seeds. Roast for about 30 seconds, stirring continuously, until fragrant and the color lightens slightly.

   Time: PT5M

   Temperature: medium heat

4. Cool Spices Slightly

   Remove the pan from heat and let the spices cool for 2 minutes. They should be warm enough to handle but not hot.

   Time: PT2M

5. Coarsely Grind Spices

   Transfer the warm spices to a grinder or mixer jar. Pulse on/off 2‑3 times until the mixture is coarse‑grained, not a fine powder.

   Time: PT5M

6. Heat Mustard Oil

   In a deep skillet, pour the mustard oil and heat over high flame until it starts to smoke. This indicates the oil is hot enough for frying.

   Time: PT3M

   Temperature: high heat

7. Fry Garlic Cloves

   Add the sun‑dried garlic cloves to the smoking oil. Fry on high flame, stirring occasionally, until they turn lightly golden and become a bit soft (about 8‑10 minutes).

   Time: PT10M

   Temperature: high heat

8. Remove Fried Garlic

   Using a slotted spoon, lift the fried garlic out of the oil and set aside on a paper‑towel‑lined plate to drain excess oil.

   Time: PT2M

9. Prepare Pickle Spice Mix

   In a large mixing bowl, combine the coarsely ground roasted spices with turmeric powder, red chili powder, carom seeds, nigella seeds, amchur powder and salt. Mix well.

   Time: PT5M

10. Temper the Spice Mix

    Pour the hot mustard oil (from step 6) over the dry spice mixture and stir quickly. The heat will bloom the spices and develop deeper flavor.

    Time: PT2M

11. Combine Garlic with Spice Mix

    Add the fried garlic cloves to the bowl and toss until each clove is evenly coated with the spiced oil.

    Time: PT3M

12. Add Optional Vinegar

    If you prefer a slightly tangier pickle, stir in two tablespoons of vinegar now.

    Time: PT1M

13. Jar and Store

    Transfer the finished pickle into a clean, dry airtight glass jar. Seal tightly and keep the jar in a cool, dry place away from direct sunlight. The pickle will keep for up to one year at room temperature.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

5 g

Fat

12 g

Fiber

2 g