Achaar is the Hindi word for Pickle and an Indian meal is almost incomplete without some achaar on the side. Depending on what’s in season and from what region you belong, achaar can sweet or savory, with different fruits, vegetables, meat and fish. Just like chutneys, there are endless variation and versions!
I used to mostly depend on the store bought achaar until I learned to make it at home. Anything homemade always tastes better. Plus you can have control over the flavor profile and add more spice or sweet as per your taste buds. You can make it just the way you and your family likes it.
“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” — Alice May Brock
How true is that?
Well, I fall in the category of ‘Garlic Lovers’ and I find it very tough to start cooking any savory dish without smashing and chopping of garlic cloves. Garlic has it’s own ritual significances, myths, facts and health benefits. However, what I care more is how it enhances a dish with it’s bold flavor.
Peeling garlic cloves can be a little painful at times. I recently learned that if you microwave the cloves for 10 to 15 seconds on high temperature, the skin would come off very easily. And, it did!
This is a savory, tangy garlic achaar where natural preservatives like salt, oil and lime juice were added. Typically, garlic is either sun-dried or roasted before adding to the pickling sauce. However, I decided to deep fry it for just a couple of minutes in mustard oil and then use the same oil to mix the garlic with the pickling sauce.