The Pickle 25 · No. 6 of 25

1. No.6Photo: Brooklyn Delhi

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   Roasted Garlic Achaar

   From Brooklyn Delhi · Brooklyn, New York · @brooklyndelhi

   Spiced, in oil●●○Hot$12 a jar

   Chitra Agrawal makes the Indian pickles she grew up on, achaar, with a Brooklyn hand. Roasted garlic, chili, mustard seed and fenugreek in oil.

   Achaar is the pickle the rest of the world should know. A teaspoon wakes up plain rice, eggs, avocado toast, anything that needs a punch.

   Eat it withDal and riceScrambled eggsCheddar on a cracker

   Order from Brooklyn Delhi ↗More from Brooklyn Delhi ↗

   Chef's quick version

   Quick garlic achaar

   30 min, then 1 day · makes 1 cup · Garlic cooked slowly in oil goes sweet; the spices bloom in the same oil; lemon and vinegar do the pickling. It keeps in the fridge for a month.

   Save to my recipes

   You need

   • 2 heads garlic, cloves peeled (about 30 cloves)
   • ½ cup (120 ml) neutral oil or mustard oil
   • 1 tsp black mustard seeds
   • ½ tsp fenugreek seeds, lightly crushed
   • ½ tsp cumin seeds
   • ¼ tsp asafoetida (optional)
   • 1 to 2 tsp Kashmiri or other mild chili powder
   • ½ tsp ground turmeric
   • 1 tsp kosher salt
   • 2 tbsp lemon juice
   • 1 tbsp white vinegar

   How to make it

   1. Cook the garlic cloves in the oil over low heat, stirring now and then, until golden and soft, 12 to 15 minutes.
   2. Push the garlic aside and add the mustard seeds. When they pop, add the fenugreek, cumin and asafoetida for 20 seconds.
   3. Off the heat, stir in the chili powder, turmeric and salt.
   4. Let it cool for 5 minutes, then stir in the lemon juice and vinegar.
   5. Spoon into a clean jar with all the oil. Leave on the counter a day, then refrigerate.

   Chef's own quick version, in our words. It isn't Brooklyn Delhi's recipe: for the real thing, order the jar.

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Brooklyn Delhi didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.