Lehsun Ka Achar (Garlic Pickle from Andhra Pradesh)
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.