Lehsun Ka Achar (Garlic Pickle from Andhra Pradesh)

Prep: 15 minutes | Cook: 30 minutes | Servings: 1 small jar


250 gms Garlic, peeled (lehsun)

25 gms Salt (namak)

10 gms Chilli powder (lal mirch powder)

Pinch of Turmeric powder (haldi)

1 tsp Asafoetida (hing)

1 ½ tsp Fenugreek seeds, dry roasted and powdered (methi dana)

¼ cup Sesame oil (til ka tel)

1 tsp Mustard seeds (rai dana)

2 tbsp  Vinegar (circa)


  • Steam the peeled garlic (do not wash) for 6-8 minutes, till softened, do not overcook it, it should retain its shape and not get mushy. Dry out on a kitchen towel.
  • In a large clean, dry mixing bowl, Combine garlic with turmeric powder, salt, chilli powder, fenugreek powder and vinegar and mix well.
  • Heat the oil well, add the mustard seeds and asafoetida and allow to splutter. Pour this tempered oil over the garlic mixture evenly and keep it aside. Do not mix.
  • After 30 minutes, mix the pickle thoroughly and transfer to a sterilised, clean, dry pickle jar. The pickle will last upto a year in the refrigerator.