Mango ( आम )
Jackfruit ( कटहल )
Lemon ( नींबू )
Chilli ( मिर्च )
Gooseberry ( आंवला )
Garlic ( लहसुन )
Ginger ( अदरक )
Carrot ( गाजर )
Bitter Gourd ( करेला )
Ker Sangri ( केर सांगरी )
Garlic pickle (lehsun achar) is a tangy, spicy preserve made by curing peeled garlic cloves in oil, salt and spices. It is a small spoonful with a big flavour, and it works with almost any Indian meal. In this guide we cover what it is, what we know about its benefits, a simple recipe, storage tips and how to pick a good jar.
What is garlic pickle (lehsun achar)?
Garlic pickle is made by mixing whole or lightly crushed garlic cloves with salt, turmeric, red chilli, and spices such as fennel, fenugreek and mustard. The mixture is then covered in oil, usually mustard oil in many North Indian homes. Over a few days, the garlic mellows. The raw sharpness softens and turns into a rich, savoury, tangy bite.
Every region has its own version. Some are dry and spicy, while others are oily and sour with a splash of vinegar or lemon juice. Garlic pickle is especially popular in winter, when people like warming, bold flavours on the plate. You can also find ideas in our guide to 5 homestyle winter pickles.
Garlic pickle benefits: what we know and what to keep in mind
Garlic has been part of Indian kitchens for generations, and people enjoy garlic pickle mainly for its taste and its place in traditional meals. Garlic is a common cooking ingredient, and spices like turmeric, fennel and mustard add flavour and aroma. A little pickle can make a plain meal of dal and roti feel much more satisfying.
It helps to keep things in perspective. Pickles are also high in salt and oil, so they are best eaten in small amounts. People with high blood pressure, acidity or other health conditions should check with a doctor about how much is right for them. For a balanced view, read our guide on achar benefits and side effects.
Simple homestyle lehsun achar recipe
This lehsun ka achar recipe is easy to follow. Use clean, completely dry tools and jars throughout, because water is the main enemy of any pickle.
HOMESTYLE GARLIC PICKLE RECIPE
Ingredients:
- 250 g peeled garlic cloves, fresh and firm
- 1 tablespoon salt, or to taste
- 1 teaspoon turmeric powder
- 1 to 2 tablespoons red chilli powder
- 1 teaspoon fennel seeds, lightly crushed
- 1/2 teaspoon fenugreek seeds, lightly crushed
- 1 teaspoon mustard seeds, lightly crushed
- Juice of 1 to 2 lemons, or 2 tablespoons vinegar
- About 1/2 cup mustard oil
Method:
- Peel the garlic and spread the cloves on a clean cloth for an hour or two, until completely dry.
- Heat the mustard oil until it smokes lightly, then switch off the heat and let it cool fully.
- In a dry bowl, mix the garlic with salt, turmeric, chilli powder, fennel, fenugreek and mustard seeds.
- Add the lemon juice or vinegar and mix well.
- Pour in the cooled oil so that it covers the garlic.
- Fill a clean, dry glass jar, close the lid, and keep it in a sunny spot for 3 to 4 days, shaking gently each day.
This garlic achar recipe tastes better after a few days, once the spices settle into the cloves.
Tips for the best garlic pickle: oil, spices and dry jars
- Dry everything: Wash the jar and spoon, then dry them fully in the sun or a clean cloth.
- Cool the oil: Hot oil poured over garlic can cook it unevenly, so let it cool first.
- Keep the garlic submerged: A layer of oil on top helps protect the pickle.
- Use a dry spoon: A wet spoon can spoil the whole jar.
- Use fresh spices: Freshly ground spices give a stronger aroma and better flavour.
How to store garlic pickle and how long it lasts
Store garlic pickle in a clean, dry glass or ceramic jar with a tight lid, away from moisture. Keep it in a cool, dry place, and always take it out with a dry spoon. If the oil level drops, you can top up the jar with cooled oil so the garlic stays covered.
How long it lasts depends on salt, oil, dryness and how carefully you handle it. If you see mould, a foul smell or a fizzy, off taste, throw the pickle away. Our guide on how long homemade pickles last goes deeper into fridge and shelf life.
Best ways to eat lehsun achar
- With dal, rice and a little ghee
- Alongside parathas, puris or plain roti
- In a khichdi or curd rice for a spicy kick
- Inside a sandwich or wrap for extra punch
- With bajra or makki roti in winter
Start with a small portion, since the flavour is strong. If you want a ready-made option, try our Garlic Pickle, made by rural women in small batches without chemical preservatives.
Garlic pickle vs red chilli pickle (lal mirch achar): taste and pairings
Garlic pickle is savoury, pungent and tangy, with a soft bite. Lal mirch achar is fiery, sharp and often stuffed with spices. A marwadi mirch achar style pickle is usually bold and spicy, and is a favourite for people who love heat.
| Feature | Garlic pickle | Red chilli pickle |
|---|---|---|
| Main taste | Savoury, tangy, pungent | Hot, sharp, spicy |
| Texture | Soft cloves | Firm chillies, often stuffed |
| Pairs well with | Dal, rice, parathas | Thepla, roti, khichdi |
If you enjoy heat, try our Banarasi Red Chilli Pickle. For a fresher, greener kick, there is also our Green Chilli Pickle. Not sure which one you like? Our Trial Packs let you taste a few.
How to choose a good garlic pickle: label checks
- Read the ingredient list. It should be short and clear.
- Look for pickles made without chemical preservatives.
- Check that the garlic is submerged in oil and the jar is sealed.
- Look for clear storage instructions on the label.
- Avoid jars with a strange smell, mould or leaking lids.
For a full checklist, see our guide to label checks before you buy.
Frequently asked questions
Is garlic pickle good for health?
Garlic pickle can be part of a balanced diet when eaten in small amounts. It is also high in salt and oil, so moderation matters. If you have a health condition, ask your doctor.
How long does homemade garlic pickle last?
It depends on how much salt and oil you use and how dry your jar and tools are. Keep the garlic covered in oil and check the jar regularly for mould or bad smells.
Do I need to refrigerate lehsun achar?
Not always, but refrigeration can help if your kitchen is warm or humid, or if the oil does not fully cover the garlic. Follow the storage instructions on the label for packaged pickles.
Why does garlic turn blue or green in pickle, and is it safe?
Garlic can change colour when it reacts with acid such as lemon juice or vinegar, or with trace minerals. This is a known and usually harmless reaction. However, if the pickle also smells bad or shows mould, do not eat it.
What is the difference between garlic pickle and red chilli pickle (lal mirch achar)?
Garlic pickle is savoury and tangy with soft cloves. Lal mirch achar is hotter and sharper, made with whole or stuffed red chillies.
Can I eat garlic pickle every day?
A small spoonful with a meal is common in many homes. Because pickles contain salt and oil, keep portions modest and speak to your doctor if you have concerns.
Ready to taste the difference? Try our Garlic Pickle, the Banarasi Red Chilli Pickle, or start with our Trial Packs.
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