Garlic Pickle Online — Homemade Lahsun Achar
Fresh garlic, sun-dried and slow-pickled in mustard oil. Bold up front, gently sweet after.
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Garlic pickle divides people, and the ones who like it tend to like it a great deal. Our lahsun achar is made with fresh garlic from the local market — never pre-peeled cold-storage garlic, which turns rubbery the moment it meets oil — peeled by hand, sun-dried, and pickled in cold-pressed mustard oil with a home spice blend.
Why this one tastes different
Hand-peeled, never pre-peeled
Bagged pre-peeled garlic holds water and goes rubbery in oil. We buy whole bulbs when the skin is tight and peel every clove by hand.
Sun-dried before pickling
A day in the sun takes the surface moisture off. Skipping this is the single most common reason a homemade garlic pickle spoils.
Whole cloves and soft ones
Some cloves stay intact, some break down while the jar rests. The texture shifts spoon to spoon instead of being uniform paste.
How garlic pickle is made at home
- PeelingWhole bulbs, peeled by hand. Slow, and there is no way around it.
- Sun-dryingCloves spread out for a day so the surface moisture leaves. Trapped water is what ruins a garlic jar.
- TemperingMustard oil heated to smoking point and cooled. Mustard seed, turmeric, cumin, coriander, ajwain and fenugreek go in warm.
- RestingSeveral days before the jar is sealed. Fresh from mixing this tastes like raw garlic in oil; rested, it becomes a pickle.
There is a small amount of sugar in our lahsun achar. It is not there to make it sweet — it is there to take the harsh edge off the raw garlic, which is why the pickle finishes gently instead of biting all the way through.
Garlic pickle questions
How spicy is your garlic pickle?
Medium, and warm rather than hot. Red chilli goes in sparingly. What you notice is garlic and raw mustard oil — bold and peppery on the first bite, settling into a mild sweetness a few seconds later. If you find most garlic pickles harsh, the sun-drying and the resting time take a lot of that rawness out.
Can I use it for cooking, not just as a side?
Yes, and it is one of the more versatile jars we make. A spoonful works as a marinade base for grilled chicken, paneer or mushrooms; stirred into thick curd with a little salt it becomes an instant dip; and it is very good on buttered toast or inside a cheese sandwich.
Does garlic pickle need to be refrigerated?
Not before opening — a cool, dry place away from sunlight is enough. Once opened, refrigerate it. Always use a dry spoon and keep the oil layer sitting above the garlic; that oil is the seal doing the preserving.
What oil do you use?
Cold-pressed mustard oil, in this and in every savoury pickle we make. No refined oil, no palm oil. The oil is heated to smoking point and cooled before use, which mellows its sharpness without cooking away the character.
Is it vegetarian?
Yes. Everything we make is vegetarian. Note that it contains mustard, and is prepared in a kitchen that also handles sesame and nuts.
Related
Garlic and chilli together
Pair the lahsun achar with our green chilli pickle — the two savoury jars people most often order side by side.