Garlic Achar or garlic marinade is one of the most beloved Indian condiments. It is spicy and filled with bright spicy aromas. So if you like hot spices for vegetables or meat, we recommend you try the recipe that came from Punjab.
You will need
- 2 cups of peeled garlic cloves (approximately 200-250 g)
- ½ tsp. fenugreek seeds
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- ½ tsp. kalindzhi seeds
- ¼ tsp. cayenne pepper
- 2-3 small hot red or green peppers
- ½ tsp. asafetida without impurities
- 1 and ½ tsp. black Himalayan or ordinary salt
- ¼ glass of fresh lemon juice
- ¼ cup of mustard or olive oil
- Dry all the spices in a dry pan over medium heat for about 5 minutes, stirring constantly, until the aroma of the seeds becomes stronger and the color of the spices changes to a shade darker.
- Let the spices cool and then grind them in a mortar or with a coffee grinder, but not to the state of dust, of course.
- Place the peeled garlic in a pan with a heavy bottom and then pour oil – when the pan with the oil is heated, the garlic will start to cook slowly. Leave it to simmer in the oil for 5 minutes, or until you see it soften.
- Add all the spices to the garlic and simmer for another 3 minutes.
- Finally, add lemon juice and salt, and let Achar remain on low heat for a couple of minutes.
Achar tastes the best, like any other marinade, acquires in a few days. So after you cook it – let the spicy garlic cool, and then put it in a dry, clean glass container with airtight lid.
You can store the marinade at room temperature temperature or in the refrigerator. In two days, the aromas of the spices will mix, and the taste Acharu will become even brighter!
Achar can be used for any
dishes, add when cooking plain rice, quinoa or grilled vegetables.
At least in borscht!
But be warned: it’s really hot and has a strong spice aroma. So close the jar of marinade well if you don’t want the aroma Acharu presided over your kitchen.