Homemade Garlic Pickle | Lahsun Achar
Local garlic peeled clove by clove, sun dried, then cooked into a thick tamarind and jaggery masala in cold pressed mustard oil with mustard seed and fenugreek. Tangy and bold on the first bite, with a deep jaggery sweetness underneath.
- Tangy, bold, gently sweet
- Cold pressed mustard oil
- Garlic, tamarind, jaggery
- Bengali home kitchen, Kolkata
- No preservatives
- Sun dried garlic
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About this jar
Most garlic pickle goes wrong in one of two ways. Either the cloves turn slimy after a month, or the raw bite never softens and it tastes harsh right to the bottom of the jar. Both come down to moisture and time.
We peel by hand, dry the cloves in the sun until the surface moisture is gone, and then let the finished jar rest for a week before it is sealed. That week, sitting in the tamarind and jaggery masala, is what turns raw sharpness into something round, tangy and gently sweet.
Ingredients
Garlic, tamarind, jaggery (gur), cold pressed mustard oil, mustard seed, turmeric, red chilli, cumin, coriander, ajwain, fenugreek seed, salt, and our home spice blend.
What is not in it
- No vinegar or acetic acid
- No sodium benzoate or any chemical preservative
- No artificial colour or added flavouring
- No palm oil. Mustard oil only
Taste & texture
What you will taste
Tangy and bold. Tamarind leads, the whole cloves bring a mellow garlic bite, and jaggery rounds it off with a deep sweetness.
The heat is medium and comes mostly from mustard and a little chilli, so it builds gently instead of sitting on your tongue.
How it's made
Peeled clove by clove
Fresh local garlic, peeled by hand. No machine peeling, because a bruised clove turns bitter once it sits in oil.
Dried before it is pickled
The cloves go out in the sun until the surface moisture is gone. This single step is the difference between a jar that is still good at nine months and one that turns slimy in four weeks.
Pairs well with
Everyday
Dal and rice, roti, paratha. The usual home pairings, and the ones it was made for.
Worth trying
Stirred into curd rice. With khichdi on a rainy day. Inside an aloo paratha. Blitzed into a marinade base for chicken or paneer, where it does the work of garlic paste and masala together.
Storage & shelf life
Keeping it fresh
- Always use a clean, dry spoon.
- Keep the cloves under the oil. If pieces poke up into the air, tilt the jar and let the oil settle back over them.
- Cool, dry shelf, out of direct sunlight. No fridge needed.
- Best within six months of opening, eight months unopened.
Product details
Available in 200 g and 500 g food grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata in small batches, with cold pressed mustard oil throughout.
| Taste | Tangy, bold, gently sweet |
|---|---|
| Oil | Cold pressed mustard oil |
| Key ingredients | Garlic, tamarind, jaggery |
| Recipe origin | Bengali home kitchen, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Customer Reviews
4.6 based on 5 reviews
5 reviews for Homemade Garlic Pickle | Lahsun Achar
Customer photos and videos
Homemade Garlic Pickle | Lahsun Achar
How we make this pickle special
1Local garlic, peeled by hand
Fresh local garlic is peeled clove by clove. No machine peeling, because bruised cloves turn bitter in oil.
2Sun dried before pickling
The cloves dry in the sun until the surface moisture is gone. This is what stops a garlic pickle turning slimy after a month.
3Cooked in tamarind and jaggery
Mustard seed, fenugreek, turmeric and chilli go into warm cold pressed mustard oil, then tamarind pulp and jaggery cook down into a thick dark masala before the cloves go in.
4Rested until the sharpness softens
The jar rests a week so the raw bite mellows and the cloves soak up the tamarind and jaggery masala, then it is bottled in small batches.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
Does garlic pickle smell strong when you open the jar?
It has a clear garlic aroma, but the sun drying and the week of resting take the raw edge off. It smells closer to roasted garlic and mustard than to raw cloves.
How spicy is lahsun achar?
Medium. The heat is medium and comes mostly from mustard, with tamarind tang and a jaggery sweetness around it.
Are the cloves whole or crushed?
Whole cloves, so they hold their shape and you get a soft bite rather than a paste.
Is there vinegar or any chemical preservative?
No. Salt, mustard oil and the drying do all the preserving. No vinegar, no acetic acid, no sodium benzoate, no colour.
How long does it keep once opened?
Nine months with a dry spoon, as long as the cloves stay under the oil layer. Twelve months unopened.
What do people eat garlic pickle with?
Dal bhaat and roti are the obvious ones. It also goes well with khichdi, curd rice and paratha, or as a marinade base for chicken and paneer.
The garlic cloves are soft, not raw or harsh. Had 2 with roti and aloo sabzi. Too good.
Honestly I bought this out of curiosity. Now I keep adding a little to dal rice. That dark tangy masala is the best part.
Tasty achar. Mustard oil flavour is quite strong on opening but I liked it after mixing with hot rice.
Lahsun ka achar ekdum ghar jaisa laga. My husband finished half the jar already.
Garlic pieces are good size and well coated. For me it is slightly on the sweet side, still enjoyed.