Garlic Pickle (Lahsun Ka Achar)

Ingredients

• 2 cups Peeled garlic cloves
• 0.5 cup Mustard oil
• 1 teaspoon Fenugreek seeds (Methi)
• 2 tablespoons Mustard seeds (Rai)
• 1 tablespoon Fennel seeds (Saunf)
• 1 teaspoon Turmeric powder
• 3 tablespoons Kashmiri red chili powder
• 0.25 teaspoon Asafoetida (Hing)
• 2 tablespoons Salt
• 0.25 cup White vinegar
• 0.5 teaspoon Nigella seeds (Kalonji)(optional)

Instructions

1. 1

   Ensure the peeled garlic cloves are completely dry by patting them with a kitchen towel or air-drying for an hour.

2. 2

   Coarsely grind the mustard seeds, fennel seeds, and fenugreek seeds into a dry spice mix.

3. 3

   Heat the mustard oil in a pan until it reaches its smoking point, then turn off the heat and let it cool slightly.

4. 4

   While the oil is still warm but not hot, add the asafoetida and the ground spice mix to infuse the flavors.

5. 5

   Add the garlic cloves, turmeric powder, red chili powder, salt, and nigella seeds to the oil mixture.

6. 6

   Stir in the white vinegar, which acts as a preservative and adds a tangy bite to the pickle.

7. 7

   Mix everything thoroughly until every garlic clove is well-coated with the spices and oil.

8. 8

   Transfer to a clean, dry glass jar and let it sit in a sunny spot for 3-4 days to mature before eating.