How To Make Garlic Green Chilly Pickle Veg Buffet

Those who think that it’s not a healthy breakfast, I might suggest you to read on.

This traditional recipe of Green Chili Pickle with Garlic 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 Garlic Green Chili Pickle elevates every bite with its intense and addictive taste. The secret lies in the careful selection of ingredients and the patience required during the pickling process. Whether you enjoy it with a warm plate of steamed rice, a crispy Poori or Paratha, Green Chili Pickle is full of spicy and savory flavors that is a totally indulgent experience. Find More Indian Pickles: Gobhi Gajar Shalgam Achar, Amla Achar, Sweet Lime Pickle.

Why Would You Love This Recipe?

Vegan and Gluten Free. Preservative Free Pickle Recipe (Uses natural preservative - salt and oil). Made from fresh ingredients. Full of Spicy and Savory Flavors. Uses Minimum oil to temper the ingredients. Rich in Indian Spices. Scalable Recipe. The Best Green Chili Garlic Pickle Ever!

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 Pink Salt.

Is This Green Chili Achar healthy?

Achar, also known as Indian pickle, can be a flavorful addition to meals, but its healthiness depends on various factors. Remember, it’s always a good idea to consult with a healthcare professional or nutritionist regarding your specific dietary needs and any concerns you may have.

Expert Tips

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.

Detailed Recipe With Steps

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.

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 an approximate person and still struggle to write recipes with perfection. 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. You may also like- More Pickle and Dips Recipes-

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