Veluthulli Achar Recipe | Lahsun Ka Achar Recipe | Indian Style Garlic Pickle Recipe with step by step photos and video.

Lahsun ka pickle, also known as Veluthulli achar, is a sour and savory Indian condiment. The majority of Indian staple dishes, such as rice, chapati, pulao, curd rice, etc., can be served with this garlic pickle as a flavor enhancer. Each state in India has its own unique recipe for garlic pickles, each of which has a distinct flavor and taste and embodies the traditions of that particular state.

Velluthulli Achar - About

In Kerala, garlic pickle is referred to as velluthulli achar. In Malayalam, the word veluthulli denotes garlic, but the word achar is a widely used expression that denotes Indian pickle. In Hindi, a garlic pickle is referred to as lahsun ka achar or lahsun achar.

The garlic pickle from north India differs from that from south India. There will be regional variations even though the pickling method is essentially the same, such as the use of mustard oil in place of gingelly oil.

The recipe for the Kerala-style garlic pickles which my mother used to make for years will be discussed today. My mom used to make this garlic-chili pickle frequently. She makes it in tiny pickle bathes and keeps it in the refrigerator with other pickles like pachamanga achar and lubica achar for later use. If properly stored, it keeps its freshness for one month at room temperature and up to three months in the refrigerator.

For the making of this south Indian garlic pickle, general south Indian pickle ingredients will also be used. The garlic will be spiced up with chili powder, asafoetida, fenugreek powder, and a tiny bit of ginger. As preservatives, vinegar, salt, and gingelly oil will be used.

Expert's tips for making lahsun pickle

I used Indian garlic, which is much smaller than Chinese garlic, to make the garlic pickle. If using Chinese garlic, cut it in half before using.
Throw away any poor or damaged garlic while cleaning the rest. There will be white or black powder on top of it. The pickle's shelf life may be shortened by these contaminated garlic cloves.
You can use coconut oil or gingelly oil to make this Kerala-style garlic pickle. The flavor may alter over time if coconut oil is used. Gingelly oil is the ideal option for big volumes and a longer shelf life.
It is necessary to sauté the garlic, veluthulli, or lahsun for a while when making this veluthulli achar. The garlic should be dense and chewy when pickled, so only partially cook them; never brown them.
In this recipe, I used vinegar. In addition to giving our pickle a sour flavor, the vinegar serves as a preservative. The three preservatives utilized in the preparation of this Kerala garlic pickle are the use of vinegar, salt, and oil.
Use dry containers and utensils to extend the shelf life of any pickle. Verify there is enough oil on top, and only transfer the pickle once it has reached room temperature.

How To Make Kerala Garlic Pickle

Veluthulli Achar Recipe | Lahsun Ka Achar Recipe | Indian Style Garlic Pickle

Indian Style Spicy And Flavorful Pickled garlic

Preparation time: 20 minutes | Cooking time: 7 minutes | Total time: 27 minutes

Ingredients

250 gm garlic or 200 gm cleaned garlic
2" piece ginger, peeled and finely chopped
4 green chilies, finely chopped
1/3 cup of gingelly oil
1/3 cup vinegar
2 tbsp chili powder or 1 tablespoon hot chili powder + 2 tablespoon Kashmiri chili powder
1/2 teaspoon fenugreek powder
1/4 teaspoon asafoetida
1 teaspoon mustard seeds
1/4 teaspoon turmeric powder
salt to taste
1 teaspoon sugar (optional)

South Indian Garlic pickle with step by step preparation

Take 250 gm of garlic to prepare the garlic pickle. Before using, peel the garlic cloves. Although it is a time-consuming task, there are numerous simple ways to clean it. Please take a look at the hints and tips.
About 200 g of garlic cloves will remain after cleaning.
To get rid of mud and impurities, wash the garlic in clean water.
When making pickles, this garlic shouldn't be used straight up. The garlic cloves should be dried either with a paper towel or by sun drying them for some time. By doing this, the pickle's shelf life will be extended.
We can now begin the cooking procedure. Pour the gingerly oil into a thick-bottomed kadai and heat it up.
After turning the heat down to medium, add the mustard seeds to the heated oil. The mustard seeds will immediately begin to crackle.
As soon as the sound of crackling stops, add the curry leaves, finely cut ginger, and green chilies.
Stir and cook until the spices are fragrant.
After turning the heat up to medium, add the cleaned garlic cloves and stir well.
The garlic cloves will start to soften and lose some of their pungent aroma after two to three minutes. To test the softness of the garlic, press the cloves between your fingers or taste one. We can add the spice powders if the cloves are ready and the oil has released.
Reduce the heat to a low flame and add the spice powders (like, chili powder, fenugreek powder and asafoetida) and salt.
Stir thoroughly for up to 30 seconds, or until the raw spice smell is eliminated.
To avoid burning, add vinegar right away. Pour some boiled and cooled water in if you want to make a liquid pickle.
With thorough mixing, stir well. Once the oil has separated, turn off the heat and remove the pickle. and leave it there to reach room temperature.
After the pickle has reached room temperature, put it in an airtight container and use it within three days.