Lahsun ka Achaar
Ingredients
Quantity: 1.75 kgs. (Appx.)
- 1kg. cloves of garlic (lahsun) peeled
- 50gms. mustard (rai) unrefined
- 50 gms. fenugreek powder (methi) unrifined
- 25gms. turmeric (haldi) powder
- 50 gms. aniseed (saunf)
- 50 gms. nigella (kalaunjee)
- 50 gms. salt
- 50 gms. red chilli (lal mirch) ground
- 1tsp. king’s cumin (ajwain)
- 2 cups black mustard (sarson) oil
Method
Wash lahsun with clean water and spread it under the Sun for an hour. Fill in a martban.
Heat oil to the maximum and then switch off the heat. Add rai, methi, saunf, kalaunjee and ajwain.
When oil starts cooling, add the remaining masalas. Put all the ingredients in a martban.
Shake and turn the martban around to mix the pickle and keep it under the Sun. Shake the martban daily, at least once.
Start consuming this achaar after a week.