Authentic Garlic Pickle Recipe – Mustard Oil & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Authentic Garlic Pickle Recipe – Mustard Oil & Kashmiri Chili

Introduction

Oh, pickles! Is there anything more satisfying with a simple Indian meal? This garlic pickle (lasan ka achar) is a family favorite, and honestly, it disappears fast whenever I make a batch. It’s a little bit spicy, a little bit tangy, and packed with incredible flavor. I first learned this recipe from my Dadi (grandmother), and it’s been tweaked and perfected over the years. It’s a bit of a process, but trust me – the end result is so worth it. Let’s get pickling!

Why You’ll Love This Recipe

This isn’t your average garlic pickle. The combination of pungent mustard oil, vibrant Kashmiri chili, and aromatic spices creates a truly unique and addictive flavor. It’s perfect as a side with dal-chawal, parathas, or even just a simple yogurt meal. Plus, the sun-drying step adds a depth of flavor you just can’t get any other way.

Ingredients

Here’s what you’ll need to make this delicious garlic pickle:

• 1 cup garlic cloves
• ¼ cup mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons fennel seeds
• 2 teaspoons nigella seeds (kalonji)
• ½ teaspoon turmeric powder
• ⅛ teaspoon asafoetida (hing)
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons edible rock salt
• 2 tablespoons apple cider vinegar

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your pickle turns out perfectly:

Mustard Oil: Regional Variations & Health Benefits

Mustard oil is key to the authentic flavor. It has a wonderfully pungent aroma and a distinct taste. In North India, especially in states like Punjab and Rajasthan, it’s a staple in pickling. You can find it at most Indian grocery stores. It’s also believed to have health benefits, like warming properties, especially during colder months.

Kashmiri Red Chili Powder: Color & Flavor Profile

Don’t skimp on the Kashmiri chili powder! It’s known for its vibrant red color and mild heat. It adds a beautiful hue to the pickle without making it overwhelmingly spicy. If you can’t find it, you can substitute with regular chili powder, but reduce the quantity to 1 teaspoon.

Nigella Seeds (Kalonji): Aromatic Significance

These tiny black seeds add a lovely, slightly bitter, and smoky flavor. They’re also used in many traditional Indian dishes for their medicinal properties.

Asafoetida (Hing): Digestive Properties & Usage

A little hing goes a long way! It has a strong, pungent smell in its raw form, but it mellows out during cooking and adds a unique umami flavor. It’s also known to aid digestion, which is helpful with a spicy pickle!

Edible Rock Salt: Traditional Preservation Method

Rock salt (sendha namak) is traditionally used in Indian pickling. It’s believed to have a different mineral composition than regular table salt, which contributes to the preservation process and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Garlic: Start by soaking the garlic cloves in hot water for about 30 minutes. This helps to soften them slightly and makes them easier to work with. After soaking, peel, rinse, and thoroughly dry the garlic. Moisture is the enemy of a crisp pickle!
2. Grind the Spices: While the garlic is soaking, coarsely grind the mustard seeds and fenugreek seeds in a spice grinder or with a mortar and pestle. You want a slightly coarse texture, not a fine powder.
3. Fry the Garlic: Heat the mustard oil in a pan over low heat. Be patient – you want the garlic cloves to fry gently until they turn a pale golden color (about 3-4 minutes). Don’t rush this step, or the garlic will burn.
4. Add the Spices: Add the ground spices, fennel seeds, nigella seeds, turmeric powder, asafoetida, Kashmiri red chili powder, and edible rock salt to the pan. Mix everything well, ensuring the spices are evenly coated with the oil.
5. Add Vinegar & Transfer: Stir in the apple cider vinegar. Now, carefully transfer the mixture to a sterilized glass jar.
6. Sun-Dry & Store: Pour 3 tablespoons of mustard oil over the top of the pickle. Seal the jar tightly and place it in direct sunlight for 2-3 days. Remember to shake the jar daily! This process helps to develop the flavors and preserve the pickle. After sun-drying, store the pickle in the refrigerator after opening.

Expert Tips

• Sterilize your jar: This is crucial to prevent mold growth. Boil the jar and lid for 10 minutes.
• Dry the garlic completely: Any moisture will lead to a soggy pickle.
• Use good quality mustard oil: The flavor really shines through.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder pickle, reduce the amount of Kashmiri chili powder to 1 teaspoon. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (Makar Sankranti, Baisakhi): This pickle is often made during harvest festivals like Makar Sankranti and Baisakhi, symbolizing prosperity and good luck.
• Regional Variations (Punjab, Rajasthan): In some Rajasthani households, they add a pinch of mango powder (amchur) for extra tanginess. My friend’s mom in Punjab adds a few curry leaves while frying the garlic for a different aromatic note.

Serving Suggestions

This pickle is incredibly versatile! Serve it with:

• Dal-chawal (lentils and rice)
• Parathas (Indian flatbreads)
• Yogurt
• Khichdi (a comforting rice and lentil dish)
• As a side with any Indian meal!

Storage Instructions

Store the pickle in an airtight container in the refrigerator after opening. It will stay good for several months, but honestly, it rarely lasts that long in my house!

FAQs

What type of oil can I use if I don’t have mustard oil?

While mustard oil is traditional, you can use a neutral-flavored oil like sunflower or vegetable oil in a pinch. However, the flavor won’t be quite the same.

Can I adjust the amount of chili powder to control the spice level?

Absolutely! Start with less chili powder and add more to taste.

How do I ensure the pickle stays crisp and doesn’t get mushy?

Make sure the garlic is completely dry before adding it to the oil, and ensure your jar is properly sterilized. The sun-drying process also helps to maintain the crispness.

What is the purpose of sunning the pickle jar?

Sunning the pickle helps to develop the flavors and acts as a natural preservative.

How long does this garlic pickle last?

If stored properly in the refrigerator, it can last for several months.

Is it necessary to use apple cider vinegar, or can I substitute it?

Apple cider vinegar adds a nice tanginess, but you can substitute it with white vinegar or lemon juice.