Give your everyday meals some zing with this peppy pickle, loaded with the goodness of garlic by Richa Upadhyay. In this Lehsun Ka Achar, garlic cloves are flavoured with an array of spices, the sweetness of jaggery and Emami Healthy & Tasty Kachchi Ghani Mustard Oil to spice up your taste buds!SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients6 tablespoons mustard (rai / sarson) oil3/4 cup garlic (lehsun) cloves , peeled2 teaspoons turmeric powder (haldi)4 tablespoons lemon juice2 teaspoons chilli powder4 teaspoons finely chopped jaggery (gur)Salt to taste1 teaspoon asafoetida (hing)1 teaspoon fennel seeds1 teaspoon methi seeds2 teaspoons coriander powder2 teaspoons cumin powderMethod of preparationHeat the oil in a broad non-stick pan till smoky.Add the garlic cloves and turmeric powder, mix well and cook on a slow flame for 3 to 4 minutes while stirring occasionally.Add the lemon juice, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.Add the chilli powder, jaggery and salt, mix well and cook on a slow flame for 2 minutes or till the jaggery dissolves.Switch off the flame, add the masala powder to the cooked garlic mixture and mix thoroughly.Cool and bottle in a sterilised glass jar.Store in a cool dry place. This pickle is ready for the table after 1 week.