LEHSUN KA ACHAR / GARLIC PICKLE

 Lehsun ka achar means garlic pickle. This is a very easy recipe made with whole garlic cloves and spices. Mustard oil is used in making this pickle which adds a nice flavour to it. The spice level can be adjusted to your preference. It hardly takes time to prepare this pickle and about a week to mature. You can leave it in the sunlight for few days giving the bottle a shake everyday. Since garlic is available round the year you can prepare it in smaller quantities and enjoy the fresh pickle.

Here goes the recipe....

Ingredients:

Garlic cloves ......... 1/2 cup

Mustard oil ........... 5-6 tbsps

Lemon juice .......... 3 tbsps

Chilli powder ...... 2 tbsps (1 tbsp hot one + 1 tbsp Kashmiri chilli powder)

Jaggery ................ 1 tsp (optional)

Salt .................... 1 tsp or as needed

Asafoetida ....... 1/4 tsp

Dry roast and grind:

Mustard seeds ........... 3 tsps

Fenugreek or methi seeds .. 1/2 tsp

Cumin seeds ................... 1 tsp

Coriander seeds ............. 1 tsp

Method:

1. Dry roast and grind the spices mentioned in the second list. Keep the texture little coarse.

2. Heat mustard oil to a smoking point and cool it a bit.

3. Add the garlic and saute. 

4. Add the turmeric powder and asafoetida. Continue to stir on low flame for couple of minutes.

5. Next add lemon juice followed by chilli powder, jaggery and salt. 

6. Cook it for half a minute and switch off the gas.

7. Now stir in the ground spice mix. 

8. Fill it into a dry sterilized jar after it is cooled.

9. It will be ready to consume in 6-7 days. 

10. If possible keep it in the sunlight and shake the bottle everyday until it matures. This will really enhance the colour and flavours.

Check out the video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is L - I made the Lehsun Ka achar 

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with sarson (Moong lentils with mustard greens)

N - Neembu Gud Ki Shikanji (Indian summer drink with lemon)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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GOOSEBERRY PICKLE ANDHRA STYLE / USIRI AVAKAYA / USIRIKAYA PACHADI / AMLA PICKLE ANDHRA STYLE

Gooseberry or Amla is said to have a lot of health benefits consumed in any form. You can make juice, pickles, chutneys, candied amla etc etc ...
Being born and brought up in Andhra I have a special love for the regional cuisine especially pickles. This is an easy version of Amla pickle. You can prepare it when the fruit is in season and store it for a longer period. As the pickle ages the taste and properties of amla are enhanced.

This recipe is a part of A to Z recipe challenge wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.
The alphabet this time is - G

Ingredients:
Goose berries ..... 10 - 12
White mustard .... 2 tbsp
Methi seeds ........ 1 tsp
Sesame seeds ..... 3 tbsps
Dry red chillies ... 10 - 12 (add as per your liking)
Turmeric powder .. 1 tsp
Salt ................... to taste
Sesame oil ......... 1/2 cup (or use any cooking oil)

Method:

Wash the goose berries well and wipe them with a kitchen cloth. Cut them into pieces and set aside.

Dry roast the mustard seeds, methi seeds, sesame seeds and the red chillies separately. Grind them and set aside.

Now heat the oil in the pan and add the amla pieces.

Fry on medium flame until the amla are soft and almost done.

Add salt and turmeric powder.

Next add the ground spice powders and turmeric powder.

Stir to mix.the spices together.

Cook for few seconds on high flame.

Switch off the gas and let it cool.

Remove it in a wide plate for cooling. Store in a dry sterilized bottle.

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Apple Pickle 

Grated Mango Ginger Pickle

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HING WALA AAM KA ACHAR / MANGO PICKLE WITH ASAFOETIDA

Summer is the time when mangoes are available and we start making pickles. There is also enough sunlight to keep the pickles out for maturing. This time I tried out a simple Hing Wala Aam ka Achar. This pickle has a strong flavour of hing or asafoetida compared to other pickles.
If you are making a small quantity then you need very little oil and the pickle can be stored in the refrigerator. But for large quantity it is better to have the oil floating on top which enables the pickle to last longer. Preferably mustard oil is better for pickles. However you may use other oils too if you like.

Ingredients:
Raw mangoes .... 2 cups (diced)
Asafoetida .... 1/2 tsp
Salt ................ 3-4 tbsps
Jaggery ......... 2 tsps
Turmeric powder .. 1/2 tsp
Red chilli powder .. 1/2 tsp
Mustard oil ...... 1/4 cup

Method:
1. Wash the mangoes well and wipe them with a kitchen napkin.
2. Cut them into small pieces with or without the skin as you like.
3. Mix the salt and leave them in a glass jar overnight.
4. Mix the remaining ingredients into the jar using a wooden spoon.
5. Heat the mustard oil to a smoking point and let it cool.
6, Stir it into the jar and shake.
7. Keep the jar in the sunlight for the pickle to mature. Once ready you can refrigerate it as the quantity is small.

Check out the video

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Sindhi Mango Pickle

Sweet Mango Pickle

Spicy Andhra Mango Pickle

METHI SPROUTS PICKLE / METHI DANA KA ACHAR

Methi or fenugreek seeds are bitter in taste but have many health benefits. They are used extensively in Indian cooking in the form of spice and the greens are used in making a variety of veg and non veg curries.

These days we use a lot of sprouts to make healthy salads. Methi seeds can also be sprouted easily at home. Wash them well and soak for few hours. Then put them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days for them to sprout well. Now these sprouts can be used to make salads, curries and pickles. I just add a spoonful of these to almost all my curries as they are healthy.

Here is the recipe of a sweet, sour and spicy pickle made with these sprouts.

Ingredients:

Methi / fenugreek sprouts .... 3 cups

Mustard oil ........................... 3/4 cup

Organic jaggery powder ........ 4 tbsps

Turmeric powder ................... 1 tsp

Vinegar or apple cider...... 3-4 tbsps

Salt ........................................ 2 tsps

Dry Roast and Grind:

Dry red chillies ......... 5-6

Fennel seeds / saunf .... 2 tbsps

Cumin seeds ................ 1 tbsp

Corinader seeds ........... 1 tbsp

Cloves .......................... 5-6

Javitri ......................... 1 

Black pepper corns .... 1 tsp

Method:

Soak the methi seeds in water for few hours. Wrap them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days.

Now dry roast the ingredients mentioned in List 2 

Grind them coarsely.

 Add salt, turmeric powder, jaggery powder and mix together.

Heat the mustard oil in a pan. Bring it to a smoking point and reduce the flame and allow it to cool down a bit. 

Tip in the methi sprouts and simmer for a minute. 

Now add the vinegar.

Stir in the ground masala powder and stir well. Simmer for a minute until the jaggery melts. Switch off the gas and let it cool.

Store in a sterilized jar and refrigerate it. It says good for 2-3 weeks or even more. I prefer making in small quantity. 

Pin for later

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Andhra Mango Pickle 

Sweet and Sour Brunjal Pickle

Gongura Pickle

TAMATAR KI MEETHI CHUTNEY / SWEET TOMATO CHUTNEY OR PICKLE (Pressure Cooker Version)

  Sweet Tomato chutney made in a quick and easy way using a pressure cooker. You can make it fresh in small quantities as and when required as it hardly takes 10 minutes from start to finish. You can serve it with parathas, mathis or puris.

Ingredients:
Tomatoes .... 3-4 (cut into big chunks)
Demerara Sugar .......... 1/2 cup
Apple cider vinegar .... 1/4 cup
Green cardamoms ... 4
Cinnamon ............. 1 inch piece
Bay leaves ........... 1
Black cardamom ... 1
Kummel seeds or shahi jeera .. 1/2 tsp
Kalonji / onion seeds ... 1/8 tsp
Dry red chillies ............. 2-3
Salt ................. 1/8 tsp
Oil .................. 1 tbsp

Method:
1. Heat oil in a pressure cooker and add the whole spices.
2. Reduce the flame and add all the remaining ingredients.
3. Close the pressure cooker.
4. After one whistle (when the pressure is full) reduce the flame and simmer for 5 minutes.
5. Allow it to cool. Fill in the sterilized jar.

Yield - about 1 and 1/2 to 2 cups

Note: If you want the colour to remain clear and lighter use normal sugar. I like using demerara sugar.

Recipe video

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