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Instant garlic pickle

Prep Time 5 mins
Cook Time 10 mins
peeling the garlic time 1 hr
Course Pickles, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Indian, South indian, Vegan, Vegetarian


  • 2 whole garlic

Achar masala

  • 1 tbsp Rock salt
  • 2 tbsp red chilli powder
  • 2 tsp yellow mustard (crushed)
  • 1/4 tsp Asafoetida

To make the achar.

  • 1/4 cup Sesame oil
  • 1/4 cup vinegar


  • Peel the garlic cloves.
  • Into a frying pan on medium heat add the oil.
  • As the oil warms up add the peeled garlic cloves and slow roast them.
  • Add some salt and let them brown it slightly.
  • Remove from heat.
  • Into the warm pan add the red chilli flakes, crushed mustard and asafoetida.
  • Slow roast this in the pan for a few minutes.
  • Add the roasted garlic with oil and salt and mix it well.
  • Now add the garlic and mix well.
  • Remove from heat, let the pickle cool.
  • Store the pickle in an airtight jar in the refrigerator.
    Instant Garlic pickle with achar masala



If you are using tamarind pulp: 1 tsp of tamarind paste instead of the vinegar.
If you are using lemon juice: stir in a tbsp of lemon juice to the achar masala.
Tried this recipe?Let us know how it was!