Pickle/ Achar is loved by most of the Indians and it makes an easy ‘go to’ side dish with rice dishes.(especially in Indian lunch boxes). Every time I make this pickle at home, I am reminded of the efforts my Mummy used to put in making these and packing and sending them with me to my hostel after vacations. I and my friends used to love having them for lunch. Pickles go well with hot white rice, biryani dishes and Roti.


FYI: Garlic is said to have numerous health benefits and has always been an inevitable part of Indian cooking. Incorporating them into daily diet helps to lower high cholesterol and pressure levels.



Course: Side dish

Cuisine: South Indian

Yield: 12 servings

Cooking time: 15-20 mins

  1. Peeled and cleaned Garlic cloves- 25-30
  2. Slit Green chilies- 6
  3. Fine sliced ginger- 3 tbsp.
  4. Kashmiri Red Chilly powder/Paprika- 3 tbsp.
  5. Hing/ Asafoetida- 1 tsp.
  6. Bengali Mustard seeds(Tiny ones)- 2 tsp.
  7. Fenugreek powder- 1/2 tsp
  8. Salt- 3 Tsp or as per taste
  9. Turmeric powder-1 tsp
  10. Brown sugar/ Jaggery- 1 tbsp.
  11. White vinegar/ fresh squeezed lemon juice- 2-3 tbsp.
  12. Curry leaves- 2-3 sprigs
  13. Sesame Oil- 4-5 tbsp.


  • Clean and peel the garlic cloves and keep it dry.
  • Finely chop the green chilly and ginger and keep aside.
  • Heat oil in a large pan or a cast iron skillet.
  • Add the garlic and sauté until slightly cooked but not too fried or mushy.
  • Remove the garlic onto a paper towel and to the same oil lightly fry the ginger, green chilly and curry leaves.
  • On low flame, add the spice powders and salt to the oil and sauté till the raw smell of the spices leaves the mixture.
  • Add the brown sugar or jaggery at this stage.
  • Now add the fried garlic and mix well until well coated. Check the spice level and salt.
  • After 2 mins, remove the pan from heat and add the vinegar and mix well.
  • Store dry in an airtight container or glass jar.
  • You can refrigerate and store Pickles for even a year, make sure the container is moisture free and airtight.
  • Tip for long shelf life: Always use a clean and dry spoon to take the pickle and do not leave the jar opened.

Join the conversation! 5 Comments

  1. This looks delicious. My mouth is watering just from the picture and I can only imagine how good it must smell. I will definitely have to try making it soon. Thanks for sharing this recipe!

    Liked by 1 person


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About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.


ALL RECIPES, Indian Recipes