Lehsan Ka Achar

Lehsan Ka Achar for a healthy heart, in memory of late Danish. We wish we had released this recipe before so that Danish did not have to die due to a heart attack. Have a healthy heart so that you can also say “Meray Pass tum Ho” #HealthyCookingToYou #FoodFusion Note: Danish was the lead role in drama serial “Meray Pas Tum Ho” He died of a heart attack in the last episode and many people were upset.

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  • Meethi dana (Fenugreek seeds) ½ tsp
  • Raidana (Mustard seeds) ½ tbs
  • Saunf (Fennel seeds) 1 & ½ tbs
  • Ajwain (Carom seeds) 1 tsp
  • Desi lehsan (Garlic) 250g
  • Sirka (Vinegar) 5-6 tbs
  • Water 3-4 tbs
  • Pink salt 1 & ½ tbs or to taste
  • Hing (Asafoetida) powder 1/4 tsp (optional)
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Lal mirch (Red chilli) crushed ½ tbs
  • Haldee powder (Turmeric powder) 1 tsp
  • Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
  • Kalonji (Nigella seeds) 1 tsp
  • Olive oil 3/4 Cup or as required


In frying pan,add fenugreek seeds,mustard seeds and dry roast until fragrant.

Add fennel seeds,carom seeds and dry roast for a minute & let it cool.

In spice mixer,add roasted spices and grind coarsely & set aside.

Peel and wash garlic properly.

In frying pan,add garlic,vinegar,water,mix well and cook on high flame until dries up & let it cool.

In bowl,add garlic,pink salt and mix well.

Add asafoetida powder,red chilli powder,red chilli crushed,turmeric powder,Kashmiri red chilli powder,nigella seeds,ground spices and mix well.

Add olive oil and mix well (yields 475g).

In dry & clean jar,garlic achar,cover tightly and keep in sunlight for 2 days.

Recipe By: Kanwal Mohsin

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