Garlic Achaar
Serves: 2 cups
  • 2 cups peeled garlic cloves
  • 1 cup mustard oil
  • 1 teaspoon asafoetida
  • for the pickling sauce
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon nigella
  • 3 dry red chilies
  • 2 tablespoons salt
  • juice of 2 limes
  1. Heat a pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, dry red chilies and nigella. It's always better to dry roast these spices separately as they are of different shapes and sizes.
  2. Once done, let them cool before you grind it to a dust. It need not be too fine in texture.
  3. In a small bowl, mix lemon juice, spice dust and salt.
  4. Heat the in a pan oil and add asafoetida.
  5. After couple of seconds, drop the garlic cloves and cook for a couple of minutes.
  6. Then, put the garlic and oil in the pickling sauce and give it a good mix.
  7. Pour the whole thing in a clean airtight jar and let it rest in a cool dark area for at least 2 weeks. It's important for the garlic to absorb the salt and blend with the flavor. So, give the bottle a shake every 2-3 days.
Recipe by Honest Cooking at