This Garlic Chili Pickle Recipe made from Indian spices is a quick 10-minute recipe that is totally preservative-free and uses minimum oil!
I love making quick pickles that are packed with spices and flavors. Pickles are a great way to intensify the flavors of any Indian meal- dal rice, roti, missi roti, poori, paratha, or daliya.
This traditional recipe of Pickled Garlic with Green Chili has been passed down through generations. Bursting with aromatic spices, fiery green chilies, and the pungent punch of garlic, this Lahsun ka Achar, as we call it in India, is a true delight for pickle enthusiasts and spice lovers alike.
Made with Indian spices: Mustard seeds (Black sarson), Fennel seeds (Saunf), Fenugreek seeds (Methre), and Jeera (Cumin Seeds), this Indian Pickle is bold and intense. I love having this on the side with dal-chawal, parathas, or even as a zesty topping for snacks
Find More Pickles: Pickled cucumbers fermentation, Gobhi Gajar Shalgam Achar, Amla Achar, Sweet Lime Pickle.
Ingredients
- Garlic- is the star ingredient of this recipe. Fresh garlic cloves work best for this recipe. One may use spring garlic as well. Garlic adds strong and aromatic flavor. This recipe roasts garlic slowly over the stove top and that makes garlic mildly buttery.
- Green Chili- Fresh Green chilly adds spicy kick to this pickle. It adds much needed earthy flavor . I haven't tried this recipe with red chilly. But it would work well too.
- Mustard Oil- helps preserve the pickle naturally. If you avoid using mustard oil for edible purpose, I would suggest using Sesame oil. Vegetable oil is not recommended for pickles.
- Spices-Indian spices work best for any pickle recipe. I have used Cumin, Fennel seeds, Methre (Fenugreek Seeds), mustard seeds, turmeric powder, chilly powder, Amchur (Dry Mango powder), normal salt, and black Salt.
How To Make Garlic Green Chili Pickle
Step 1 Gather, chop and Grind
Gather all the ingredients. Dry grind the whole spices cumin, fenugreek seeds (methre), fennel seeds, and mustard seeds. Chop the green chilies.
Step 2 Temper Garlic in Oil & Spices
In a heavy bottomed wok, heat the mustard oil and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.
Add garlic and cook for a min.
Step 3 Add Coarse Spices
Add green chilies. Add salt and black salt (kala namak) and mix well. You may cover with lid for about a min or two.
Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 teaspoon lemon juice. Mix really well and switch off the flame.
Step 4 Keep Pickle in Sun for 3-4 Days
The garlic green chili pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
Recipe FAQs
Well, for any achar, ensure that there is no room of moisture in any of the jars, spoons, food, spices etc used for achar. The vegetable should be washed and dried in sun and wiped with clean cloth, chopped with clean and dry knife.
Yes, this recipe makes a pickle using fresh garlic cloves. Pickled garlic softens in flavor over time and can be eaten as a snack or added to dishes.
Pickled garlic has a tangy, slightly sweet flavor with a mild garlic bite. The pickling process makes it softer and less pungent than raw garlic.
Storage Suggestions
Transfer the pickle to clean, dry glass jars with tight-fitting lids. Glass jars are preferred as they are non-reactive and help maintain the flavor and quality of the pickle. Fill the jars with the pickle, leaving some headspace at the top. This allows for expansion during fermentation and prevents the pickle from overflowing.
Store in a cool, dark place: Place the jars in a cool and dark area, away from direct sunlight (except for first few days when Pickle is in the process of making) and heat sources. Ideally, store them in a pantry, cupboard, or refrigerator.
The shelf life of green chili garlic pickle can vary depending on the specific recipe and storage conditions. Generally, properly stored pickle can last for several months to a year. This garlic pickle would be good for about few weeks, when made with proper care.
Expert Tips
- Choose fresh green chilies and garlic cloves for the pickle.
- Before starting the pickling process, ensure that the jars, spoons and lids you will be using are thoroughly sterilized. This helps to prevent any bacterial contamination and prolongs the shelf life of the pickle. Always use clean dry utensils for every step involved in pickling.
- After preparing the pickle, keep it in sun for a couple of days and then store it in a cool and dry place to ferment. We may mix with a clean dry spoon but I avoid doing that as opening the jar again and again allows moisture to enter.
- This green pickle would be very spicy. Feel free to adjust the heat.
Stories From the Kitchen
I learnt the art of making achar from my mother-in-law. She was perfect when it came to ratios in recipes. I am totally opposite from her in that sense.
You know I watch my own video to note down the tsps and tbsps. You can imagine how bad I am at ratios. The recipe of this achar is crafted by me from scratch. During Navratri, we avoid having garlic and onions. Due to lockdown in city, in last Navratri I had loads of garlic lying in my kitchen and throwing food is something I just can' t do. I thought of using all of it at one go and it was really a good idea as we were done well before Navratri began.
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Pickled Garlic and Green Chili
Equipment
- heavy bottomed pan / kadai
- glass jar
Ingredients
- 20 small green chillies fresh, washed and dried
- 2-3 bulbs garlic peel off and take out the cloves
- 1 teaspoon mustard seeds (Rai)
- 1 teaspoon fenugreek seeds (methre)
- 1 teaspoon Jeera (cumin)
- 2 teaspoon Red Chilli powder
- 2 teaspoon fennel seeds powder (saunf)
- 1 teaspoon Black salt (kala namak)
- 1 teaspoon Plain salt
- 1.5 tablespoon mustard oil
Instructions
- Gather all the ingredients. Dry grind the whole spices fenugreek seeds (methre), mustard seeds and jeera. Chop the green chillies.
- Take mustard oil in kadai (heavy bottomed pan) and let it burn for few min. Once it cools off a bit (color changed from dark yellow to light yellow), add heeng, haldi, saunf, red chilli powder.Add garlic and cook for a min.
- Add green chillies. Add salt and black salt (kala namak) and mix well. You may cover with lid for less than a min.
- Add the ground masala and Amchur (Mango Powder). If you dont have Amchur, you may use 1-2 teaspoon lemon juice. Mix really well and switch off the flame.
- The garlic green chilli pickle is ready. Keep the jar in sun for few days. One may start eating it in 2 days itself.
Notes
-
- Choose fresh green chilies and garlic cloves for the pickle.
- Always use clean dry utensils for every step involved in pickling
- After preparing the pickle, keep it in sun for a couple of days and then store it in a cool and dry place to ferment. We may mix with a clean dry spoon but I avoid doing that as opening the jar again and again allows moisture to enter.
- This green pickle would be very spicy. Feel free to adjust the heat.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 106 |
| % Daily Value* | |
| Total Fat 4.3g | 6% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 426mg | 19% |
| Total Carbohydrate 13.7g | 5% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 2.8g | |
| Protein 3.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 62mg | 5% |
| Iron 2mg | 9% |
| Potassium 300mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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