Lahsun Ka Achaar At Home: Many types of pickles are made in India, and they are all very delicious.
A meal here feels incomplete without pickles. Eating pickles with roti, paratha, dal, rice, or puri enhances the flavour of the entire meal. Besides mango, jackfruit, lemon, and green chilli pickles, garlic pickle is also very popular here. Let’s learn the recipe for garlic pickle:
How is Lahsun Ka Achaar made?
First, you will need to take the garlic cloves and peel them. Then you will need mustard oil, fenugreek seeds, mustard seeds, turmeric powder, red chilli powder, asafoetida, and salt. To enhance the flavour of this pickle, people may also add lemon juice or dried mango powder.
First, wash the garlic cloves and let them dry slightly. Then, lightly roast the fenugreek seeds and mustard seeds in a pan and grind them coarsely. After that, combine the garlic cloves, red chilli powder, turmeric powder, dry mango powder, salt, and the ground spices in a large bowl and mix well.
Next, heat the mustard oil, let it cool, and then add it to the pickle mixture. Make sure the garlic is completely submerged in the oil. Now, transfer this garlic mixture into a clean, dry glass jar. Then, leave the pickle in the sun for 5-6 days to allow the flavours of the spices and garlic to meld together.
Pickled garlic is also healthy. It contains antibacterial and antiviral properties that help ward off illnesses. Eating it daily helps lower cholesterol. In addition, it improves digestion and helps prevent colds.
This pickle not only adds a burst of flavour to every meal but is also a treasure trove of health benefits. You can easily make it at home, and it doesn’t spoil easily. You too can try making this pickle.
