Mamta's Kitchen

Garlic and Fresh Chilli Pickle

Lahsun aur Mirch ka Achar

Mamta Gupta


This pickle is for those of you who like garlic, as well as hot food! Find the best hot green chillies. Amounts are approximate, you can adjust according to taste; more chillies or more garlic.


  • 200 gm. garlic cloves, peeled

  • 100 gm. green chillies, stalks removed

  • 1 tsp. turmeric powder

  • 2 tsp. salt

  • 1/2 cup mustard oil*

  • 1-1/2 tsp. mustard seeds, coarsely ground

  • Optional: Chilli powder to taste, only if green chillies are not hot enough.


  1. chop coarsely. If you do not have a food processor, chop finely by hand** and then pound in a mortar to crush them a little. Transfer to a bowl.

  2. Add all other ingredients and mix well using a spoon/spatula/fork.

  3. Fill in sterilised glass jars and keep on a sunny window sill. It will be ready to eat in 5-6 days.


  • *Mustard oil should always be heated to smoking point first and allowed to cool completely, before adding it to the pickle. This reduces the pungency.

  • **It is not a good idea to get chillies on your hands. If you have to chop them by hand, wear gloves, specially if you are not used to handling chillies.

  • Never throw away empty jam or similar jars, they are handy for making pickles and preserves.

  • Also see Pickle and Chutney Selection.

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