Recipies

Garlic Pickle (लसुनको अचार)

About Garlic Pickle (लसुनको अचार)

Garlic pickle, or 'Lahsun ko Achar' as it is known in Nepal, is a popular condiment that adds a burst of flavor to meals. It's a staple in many Nepali households, enjoyed for its pungent, savory, and slightly tangy taste. Often used as a side dish, it enhances the flavor of dal bhat, snacks, and various other Nepali dishes.

Picture of Garlic Pickle

History

The history of garlic pickle in Nepal, like many traditional Nepali foods, is intertwined with the country's agricultural practices and preservation techniques. Garlic, a readily available crop in many regions of Nepal, has long been used not just as a flavoring agent but also for its medicinal properties. Pickling, in general, emerged as a method to extend the shelf life of seasonal produce. The practice of making garlic pickle likely developed out of this need, with different families and communities creating their own unique variations. These recipes have been passed down through generations, evolving gradually but maintaining their core essence. It's difficult to pinpoint an exact date or specific origin story for Lahsun ko Achar, as it is a product of traditional, home-based culinary practices. Its evolution is part of the broader culinary heritage of Nepal, reflective of its agro-based economy and the importance of preserving food. The spice combinations also often reflect locally available spices adding to regional variations.

Fact 1

Garlic pickle is known for its potential health benefits, attributed to the medicinal properties of garlic.

How to prepare?

Garlic cloves - 2 cups, peeledMustard oil - 1 cupRed chili powder - 2-4 tablespoons (adjust to taste)Turmeric powder - 1 teaspoonFenugreek seeds (methi) - 1 teaspoonCumin seeds - 1 teaspoonAsafoetida (hing) - A pinchSalt - 2-3 teaspoons (adjust to taste)Lemon juice or vinegar - 2 tablespoons

Learn step by step to prepare Garlic Pickle

  • 1
    Heat mustard oil in a pan until it reaches smoking point, then remove from heat and let it cool slightly.
  • 2
    Add fenugreek seeds and cumin seeds to the oil. Once they start to splutter, add a pinch of asafoetida (hing).
  • 3
    Add the peeled garlic cloves to the oil and sauté them until they turn light golden brown. Be careful not to burn them.
  • 4
    Remove the pan from heat. Add turmeric powder, and red chili powder, and salt. Mix well with the garlic.
  • 5
    Stir in lemon juice or vinegar.
  • 6
    Allow the mixture to cool completely.
  • 7
    Transfer the cooled garlic pickle to a clean, dry glass jar. The oil should cover the garlic.
  • 8
    Store in a cool, dry place. It is best kept airtight, in a clean jar and with a dry spoon used to serve it. The flavors will continue to develop over time.
quiz