Hello guys! Hope all are good and healhty.
All knows Indian loves Pickle specially Punjabi and Rajasthani peoples. In their one time Meal aachar(pickle) will be there. Some people meals are incomplete without Pickles
As I am also Rajasthani, so I do love pickle and My fav one is Mango pickle(aam ka achar) that is Internationally popular. But there are many more pickle in India which we can make like Garlic Pickle, green chili pickle, red chili pickle, Lemon pickle, ker peickle, Sweet mango pickle, mix veg pickle etc. All are Indian pickle are preserved in mustard oil or Sesame oil. In mustard oil there will be a pungent flavors in the taste if pickle.
So ,today I am going to share a recipe of lehsun ka achar that is Garlic Pickle.
By this process we can keep this pickle upto 3 to 6 Months in air tight Jar. Frying garlic pods doesnot spoil the life of the pickle. So be sure to follow all the steps as I mentioned below. I also added Vinegar, because I am staying in Bengaluru and humidity is much more here. So adding vinegar gives increase the life self of the pickle.
INGREDIENTS
•garlic pods- half kg
(peeled). (Ensure that all the garlic gloves are in gooc condition. There shouldnot be any fungal spot or dark brown in color)
•Mustard seeds yellow-2tbspn
•nigella seeds-2 tbspn
•fennel seeds-2 tbspn
•coriander seeds-1 tbspn
•carrom seeds-½tbspn
• fenugreek seeds-1 tbspn
•curry leaves-4
•green chili-4
•raw mango-1(SMALL)
•salt- to the taste (I put 1½tbspn)
•turmeric powder-1 teaspn
•red chili powder- 1 teaspn
•bay leaf-1
•jaggery powder-1 tbspn
METHOD
1.in a pan add fennel seeds, yellow mustard, coriander seeds, Fenugreek seeds and carom seeds. Roast it for 3 to 4 mins.
2.now take all the spices in the jar and coarsely grind it. Donot make powder of it.
3.peel the garlic pods.
4.heat mustard oil in a wide pan.
3.then take some curry leaves, green chilies in a bowl and keep aside.
4.now in hot oil add the green chili,curry leaves , nigella seeds and bay leaf.
5.fry it.
6.then add garlic pods.
7.fry the pods for 4 to 5 mins till it gets light golden color and fried nicely. Donot burn the pods.
8.now in a bowl grate Raw green Mango.
9.now add the raw grated mango in the pan.
10.now mix all the ingredients properly.
11.now take salt, red chili powder, black salt, turmeric powder.
12.take some pices of jaggerey and powdered it.
13.stir the garlic pods.
14.add the coarsely grind spices.
15.further add jaggery powder.
16.further add kashmiri red chili powder that is only for color(optional). Now off the flame. At last add 1 tspn vinegar.
17.mix all properly and put in the sun for 2 days.
And its ready to eat!
We can have this Garlic pickle as a side dish with any Plain rice/ chapati and curry. It goes well with Paranthas in the breakfast.
If you are health conscious you can eat a small portion of pickle and avoid the oil. The pickles are good for gut. So enjoy in Small quantities.
All the photos and content are mine own
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