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

Ingredient Substitutions

• Instead of Red Chili Powder: Paprika
• Instead of Amchur Powder: Lemon zest
• Instead of Salt: Sea salt
• Instead of Mustard Oil: Vegetable oil, Sunflower oil
• Instead of Vinegar: Lemon juice

Equipment Needed

• Mixing Bowl
• Dry Skillet or Pan
• Food‑grade Grinder or Mixer Jar
• Frying Pan or Deep Skillet
• Spatula or Slotted Spoon
• Clean Kitchen Towel or Paper Towels
• Sun‑drying Tray or Plate (optional)
• Airtight Glass Jar

Critical Steps — Do Not Skip

• Dry the garlic completely before sun‑drying.
• Sun‑dry the garlic until no moisture remains.
• Grind the roasted spices only coarsely.
• Fry the garlic cloves just until lightly golden.
• Temper the dry spice mix with hot oil.

Chef Tips from the Video

• Sun‑drying the garlic intensifies its flavor and reduces moisture, extending shelf life.
• Frying the garlic just until lightly golden keeps it soft inside while adding a nutty aroma.
• Tempering the dry spice mix with hot oil unlocks hidden flavors without over‑cooking the spices.

Troubleshooting

Storage

Refrigerator: Can be stored in the fridge for up to 2 years, but not necessary if kept in a cool, dry place.

Freezer: Not recommended; texture changes.

Room temperature: Store in an airtight jar away from direct sunlight; lasts up to 1 year.

Make-Ahead Tips

• You can fry the garlic in batches and store the fried cloves in a separate jar.
• Roasted spice mix can be prepared in advance and kept in an airtight container for up to 3 months.
• If you lack mustard oil, use a neutral high‑smoke‑point oil and add a pinch of mustard powder for flavor.

Frequently Asked Questions