Lahsun ka achaar

If you’re an Indian, you already know that achaar or pickle is a staple condiment that is found on the dining table of any household.

Its delightful flavour hits every note in your palate: spicy, salty, sweet and sour. The complexity and flavours of this dish is highlighted with the presence of Doctor’s Choice unadulterated Kachi Ghani Mustard oil’s strong and aromatic flavour.

So go ahead and add a burst of flavour to any Indian meal! It’ll leave you wanting for more!

Ingredients:

6 tbsp Doctor’s Choice Kachi Ghani mustard oil
¾ cup peeled garlic cloves
1 tbsp turmeric powder
4 tbsp lemon juice
2 tbsp chilli powder
2 tbsp finely chopped jaggery
1 ½ tsp salt to taste

For masala:

4 tsp split mustard seeds
½ tsp crushed methi seeds
½ tsp cumin seeds
½ tsp split coriander seeds
½ tsp hing

Method:

Patience is the best ingredient while making Lahsun ka achaar. The first step is to concoct the pickle masala.

In a blending jar, throw in all the ingredients for the masala and blend well till you get a coarse powder. After this step is completed keep the jar aside.

To bring out the earthy pungent notes for the pickle, heat Doctor’s Choice Kachi Ghani Mustard oil in a broad non-stick pan till it turns smoky.

Enhance the flavours by adding garlic cloves and turmeric powder. Mix well and stir occasionally while frying it for 3 to 4 minutes.

For the next process, add lemon juice and mix it well while stirring continuously for another 2 minutes on low flame.

Add the chilli powder, jaggery and salt, mix it well and keep stirring till the jaggery dissolves.

Switch off the flame and add the masala powder to the cooked mixture on the pan. Combine to mix the goodness of both the blends.

Allow the mixture to cool in a sterilised glass jar.

Store the Lahsun ka achaar in a cool dry place for a week and allow it to marinate while the flavour develops.

Relish with Khichdi or rice and dal fry.