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Garlic (Thum) Achar

Garlic Pickle


1 Cup peeled garlic pods

3 green chilies chopped

2 Tablespoons mustard seeds

2 Tablespoons coriander seeds

2 Tablespoons fennel seeds

2 Tablespoons cumin seeds

2 Tablespoons fenugreek (methi) seeds

1 Tablespoon kalounji (onion) seeds

2 Cups Mustard oil

1/2 Cup salt

2 Tablespoons white vinegar

An airtight glass jar/bottle


Heat mustard oil on low medium flame till smoking point.

Take it off the flame and let it cool down to room temperature.

In a jar put garlic pods and green chilies

Add salt.

Next make a coarse powder of mustard +coriander + fennel seeds.

Add methi and onion seeds to it.

Now put this mixture on top of garlics in the jar.

Give it a good stir.

Put Mustard oil in the jar to cover all the ingredients. Add vinegar. Mix well.

Cover the jar.

Keep this jar in sunlight daily for 2-3 weeks.

By then garlic will get pickled.

Homemade garlic achar is enjoyable even with reheated fluffed Rotis for quick bite or as a condiment to a meal!


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