Pairs well with Lehsan Ka Achar
Lehsan Ka Achar
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A perfect Lehsan Ka Achar recipe that is bold, tangy, and packed with flavor, perfect for keeping on your table.
00:30:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- Fenugreek seeds - ½ tsp (measure ½ tsp)
- Mustard seeds - ½ tbs (measure ½ tbs)
- Fennel seeds - 1 & ½ tbs (measure 1 & ½ tbs)
- Carom seeds - 1 tsp (measure 1 tsp)
- Garlic - 250g (250g, peeled and washed)
- Vinegar - 5-6 tbs (measure 5-6 tbs)
- Water - 3-4 tbs (measure 3-4 tbs)
- Pink salt - 1 & ½ tbs (measure 1 & ½ tbs or to taste)
- Asafoetida powder - 1/4 tsp (optional, measure 1/4 tsp)
- Red chilli powder - ½ tbs (measure ½ tbs or to taste)
- Crushed red chilli - ½ tbs (measure ½ tbs)
- Turmeric powder - 1 tsp (measure 1 tsp)
- Kashmiri red chilli powder - ½ tbs (measure ½ tbs)
- Nigella seeds - 1 tsp (measure 1 tsp)
- Olive oil - 3/4 Cup (measure 3/4 Cup or as required)
Instructions
- Dry Roast Spices: In a frying pan, add fenugreek seeds and mustard seeds, and dry roast until fragrant.
- Add More Spices: Add fennel seeds and carom seeds, dry roast for a minute, and let it cool.
- Grind Spices: In a spice mixer, add roasted spices and grind coarsely, then set aside.
- Prepare Garlic: Peel and wash garlic properly.
- Cook Garlic Mixture: In a frying pan, add garlic, vinegar, and water, mix well, and cook on high flame until it dries up, then let it cool.
- Mix Ingredients: In a bowl, add garlic and pink salt, and mix well.
- Add Spices: Add asafoetida powder, red chilli powder, crushed red chilli, turmeric powder, Kashmiri red chilli powder, nigella seeds, ground spices, and mix well.
- Final Mixture: Add olive oil and mix well (yields 475g).
- Store Achar: In a dry and clean jar, add garlic achar, cover tightly, and keep in sunlight for 2 days.
