Lehsun Ke Patte Ka Achaar is an easy to make recipe. Its strong aroma and flavors make even the simplest kind of food very tasty. Learn how to make this recipe with the help of step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- Garlic with leaves (lehsun patte ke sath) - 250 gm
- Green Chilli (hari mirch) - 100 gm
- Ginger (adrak) - 100 gm
- Turmeric Powder (haldi powder) - 2 table spoon
- Salt - 2 table spoon
- Red Chilli Powder (lal mirch powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1 tea spoon
- Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
- Mustard Seeds (sarson dana) - 3 table spoon
- Carom Seeds (ajwain) - 1/2 table spoon
- Onion Seeds (mungrel or kalonji) - 1/2 table spoon
- Fenugreek Seeds (methi dana) - 1/2 table spoon
- Mustard Oil (sarson ka tel) - 100 gm
- Take the garlic along with the leaves (lehsun patte k sath lijiye). Kindly note, that the leaves are fresh and soft. Similarly, use only the fresh green chillis (hari mirch) and the ginger (adrak). Wash all the three ingredients well with plain water.
- Now pat them dry nicely with a clean and dry cotton cloth.
- Also, wash a glass jar and keep it in the sunlight so that it is properly cleaned and dried for preserving the achaar.
- Then chop the garlic (lehsun), garlic leaves (lehsun ka patta),green chilli (hari mirch) and ginger (adrak) into small and equal sized pieces and keep all of it together in a big plate.
- In a mixer jar take the mustard seeds (sarson dana) and grind it to a fine powder form. Keep it aside to be used in later step.
- Now gather the other spices (haldi powder, lal mirch powder, jeera powder, kali mirch powder, ajwain, mungrel, methi dana) in a plate and add them together to the plate containing the chopped ingredients (lehsun, hari mirch, adrak).Then mix all the spices together to form a uniform dry masala.
- Now add the mustard seeds powder (sarson dana ka powder) to this plate and mix up all the dry ingredients.
- Then add mustard oil (sarson ka tel) and salt to it. Mix again using hands.
- Transfer the entire achaar to the glass jar and cover and close the jar opening with a clean and dry cotton cloth. This will prevent any dust particle from going inside the jar and also allow the moisture from the chillis and masala to evaporate.
- Now keep the jar in the sunlight throughout the day and bring it inside in the evening. Continue to do this for 7 days (1 week).
- After 7 days (1 week), remove the cloth and cover the jar with its lid and place it at a cool place to rest. The achaar will then be ready for consumption after 20 days. The achaar can be served with hot parathas (plain or stuffed), kulcha, kachori or rice. It can be made in desired quantity and can be stored for over a long period of time.
(Tips: 1. Use only raw spices for the achaar masala and raw mustard oil (sarson ka tel); 2. Keep the achaar in the sunlight for 7 days for ts preparation)