More About the Pickle
JhaJi's Garlic pickle is made for the sunny winter afternoons to enjoy with your bowl of Dal-Chawal. A little tangy, a little chatpata. and a strong aroma make this pickle a delight for people who eat Garlic.
Ingredients used in Garlic Pickle
include Garlic, Lemon Juice, Mustard Oil, Turmeric, Red Chilli Powder, Coriander Powder, Cumin, Nigella Seeds, Carrom Seeds, Fenugreek, Fennel, Yellow Mustard, Black Salt, Salt, and Amchoor.
RECIPE: How we make the Lehsun ka Achar
Our Garlic Pickle recipe is inspired from the traditional Indian recipe handed over to us over generations.
- First the garlic is peeled and crushed. Crushing is done so that the garlic's juice flows into the masala, and the masala seeps into the garlic - bringing out the perfect flavor.
- Salt, Turmeric and Lemon Juice are added to the Garlic, and it's left to dry in the sun for a couple of days.
- When the mixture turns moist, and the garlic softens a little, the spices are added.
- Oil is added last, and the mixture is left in the sun for 7-10 days. Stored in glass jars thereafter, this pickle has a shelf life of a year.
Garlic Pickle or Gota Lahsun ka Achar is sold as part of Mithila Pickles and All Pickle Collection on JhaJi Store