Mirchi Adrak Aur Lehsun Ka Achar


  • 100g garlic cloves
  • 100g green chillies
  • 100g ginger
  • 2 tablespoons fennel seeds/sauf
  • 2 tablespoons coriander seeds/sabut dhaniya
  • 1 teaspoon cumin seeds/jeera
  • ½ teaspoon fenugreek seeds/methi dana
  • 2 tablespoons salt
  • 1 teaspoon turmeric powder/haldi
  • 2 teaspoons kashmiri red chilli powder
  • ½ teaspoon asafetida/heeng
  • ½ cup mustard oil
  • 2 large lemons
  • 3 tablespoons white vinegar

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Remove the skin of ginger and garlic. Now wash them thoroughly. Remove the stems of the green chillies and wash it nicely.
  2. Place the vegetables on a plate and let them dry completely under the fan or sun. There should be no extra water or moisture left on them, else the pickle will turn bad.
  3. Slice ginger into thin long strips.
  4. Slit the green chillies from the center and cut them into 2-3 pieces or depending on the size you prefer.
  5. Cut the garlic cloves into two pieces if its too big or use it as it is.
  6. To prepare the dry masala for the achar in a pan add coriander seeds, fenugreek seeds, cumin seeds and coriander seeds. Dry roast them for 2-3 minutes on medium flame till it turns aromatic and becomes little dark in colour. Once done let them cool down.
  7. In a mixer grinder grind them till it forms a coarse texture.
  8. In a bowl add the chopped garlic, green chillies and ginger.
  9. Now add salt and turmeric powder and mix well. Let them rest for 20 minutes or upto 2 hours.
  10. Add the Kashmiri red chilli powder, asafetida, along with the masala we prepared earlier and mix well.
  11. Now add mustard oil and mix.
  12. Lastly add the juice of two large lemons, vinegar and mix until everything is well combined.
  13. Keep the mix achar in a dry, airtight container.
  14. Can be stored in the refrigerator for upto 3-4 months and at room temperature for upto 1 month.

Recipe Notes

  • Before making the pickle make sure the vegetables don’t have any moisture or water left on them.
  • You can cut the green chillies and ginger as per the size you want.
  • You can add extra mustard oil on the top after transferring the pickle in the glass bottle.
  • I do not prefer heating the mustard oil but if you want then heat the oil and once it cools down completely add it into the pickle.
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