Traditional Bihari Lehsun Ka Achar (Authentic Mustard Oil Garlic Pickle)

Lehsun ka achar (garlic pickle) is one of the boldest and most flavorful traditional pickles prepared in Bihar. Made using whole garlic cloves, roasted spices and mustard oil, this achar develops a deep and spicy taste over time.

This village-style recipe uses coarse ground spices and sun curing technique for long shelf life and authentic flavor.

• Strong mustard oil base
• Coarsely roasted traditional spices
• Bold and spicy flavor profile
• Naturally preserved through oil and sunlight

• 500 g peeled garlic cloves
• 200 ml mustard oil
• 3 tbsp salt (adjust to taste)
• 1.5 tbsp turmeric powder
• 2 tbsp red chili powder
• 2 tbsp mustard seeds
• 1.5 tbsp fennel seeds
• 1 tbsp fenugreek seeds
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp hing (asafoetida)

Peel fresh garlic cloves and wipe them completely dry using a clean cloth. Spread in sunlight for 2–3 hours to remove surface moisture.

Dry roast mustard, fennel, fenugreek and kalonji on low flame for 2–3 minutes until aromatic. Cool completely and grind coarsely.

• Add garlic cloves into a large dry bowl.
• Add salt and turmeric first. Mix well.
• Add red chili powder.
• Add the coarse ground roasted spice mix.

Heat mustard oil until smoking point. Turn off heat and add hing. Let oil cool completely before pouring over garlic mixture.

Mix thoroughly so all cloves are evenly coated.

Transfer the mixture into a clean, dry glass jar. Press down gently and ensure oil covers the top layer.

Keep in sunlight for 3–4 days. Shake or stir once daily using a dry spoon.

• Always use a dry spoon.
• Ensure oil layer remains above the pickle.
• Store in airtight glass container.
• Properly prepared pickle lasts 6–10 months.

• Dal-Chawal
• Paratha
• Khichdi
• Litti-Chokha

After 5–7 days, the garlic softens and absorbs the spices beautifully, giving a rich, spicy and slightly tangy flavor — a perfect companion for everyday meals.