Depending on what’s in season and from what region you belong, achaarcan be sweet or savory, with different fruits, vegetables, meat and fish. Just like chutneys, there are endless variations and versions!
Well, I fall in the category of ‘Garlic Lovers’ and I find it very tough to start cooking any savory dish without smashing and chopping of garlic cloves. Garlic has it’s own ritual significances, myths, facts and health benefits. However, what I care more is how it enhances a dish with it’s bold flavor.
This is a savory, tangy garlic achaar where natural preservatives like salt, oil and lime juice were added. Typically, garlic is either sun-dried or roasted before adding to the pickling sauce. However, I decided to deep fry it for just a couple of minutes in mustard oil and then use the same oil to mix the garlic with the pickling sauce. 
Garlic Achaar
- Total Time: 20 minutes
- Yield: 2 cups 1x
Description
This savory and tangy garlic achaar is a flavorful Indian pickle made with deep-fried garlic, aromatic spices, and a zesty lime kick.
Ingredients
- 2 cups peeled garlic cloves
- 1 cup (240 ml) mustard oil
- 1 tsp asafoetida
- 1 tsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp nigella seeds
- 3 dry red chilies
- Salt, to taste
- Juice of 2 limes
Instructions
- Heat a pan over medium heat and dry roast the fenugreek seeds, cumin seeds, coriander seeds, dry red chilies, and nigella seeds separately. Each spice should be roasted until fragrant, taking care not to burn them. Set aside to cool.
- In the same pan, heat the mustard oil until it reaches its smoking point, then reduce the heat to low.
- Add the peeled garlic cloves to the hot oil and deep fry for 2-3 minutes until they are lightly golden. Remove the garlic with a slotted spoon and set aside.
- In the remaining oil, add the asafoetida and allow it to sizzle for a few seconds.
- Combine the roasted spices, fried garlic, and asafoetida oil in a mixing bowl. Add salt to taste and the juice of 2 limes. Mix well to ensure the garlic is well coated with the spices and oil.
- Transfer the garlic achaar to a sterilized jar and let it sit at room temperature for at least 24 hours before serving to allow the flavors to meld.
Notes
- Store the garlic achaar in an airtight jar in a cool, dry place.
- It can last for several weeks.
- You can adjust the amount of lime juice and salt according to your taste preferences.
- This achaar pairs well with rice, roti, or as a side to any Indian meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 0
- Sodium: 150
- Fat: 4
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Find it online: https://honestcooking.com/garlic-achaar-indian-pickle/
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Frequently Asked Questions
Why does the recipe heat mustard oil to its smoking point before frying the garlic?
Raw mustard oil has a sharp, pungent bite from volatile glucosinolates. The article explains that heating it to the smoking point — then reducing the heat to low — neutralizes that harshness and mellows the oil into a rich, nutty base for the pickle. The same smoking technique is traditional in Indian cooking to make mustard oil safe and pleasant to eat.
Why deep-fry the garlic rather than sun-drying or roasting it?
The article notes that garlic is traditionally either sun-dried or roasted before pickling, but the author chose to deep-fry it in mustard oil for just 2–3 minutes until lightly golden. This keeps the garlic tender (not dry and brittle) and allows the infused mustard oil to be used directly as the pickling medium.
How long does the achaar need to rest before it’s ready to eat?
The instructions say to let the assembled garlic achaar sit at room temperature for at least 24 hours before serving so the flavors can meld. After that, the notes say it keeps for several weeks in an airtight jar stored in a cool, dry place.
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