Today’s Tasty Pick: We are making a delicious homemade Garlic Atchar

Atchar — one of my absolute favourites!

Have you ever tried making your own homemade atchar instead of buying it from the store? If not, there’s no better time to start — and trust me, it’s easier (and tastier!) than you think.

You don’t have to follow my style exactly — I like mine a bit chunky — but that’s the beauty of homemade Atchar: you can make it your own. and you can experiment with textures, flavours, and spices until it’s just right for you.

So, grab your ingredients and let’s get started with these simple steps to make your very own delicious atchar!

How to make a delicious homemade Garlic Atchar

Prep time: 20 Minutes
Cooking time: 10 Minutes
Yields: About 1 medium jar

Ingredients:

• 2 cups fresh garlic cloves (peeled)
• ½ cup cooking oil (sunflower or canola works best)
• 1 tsp mustard seeds
• 1 tsp fennel seeds (optional, for aroma)
• 2 tbsp curry powder (hot or mild, depending on preference)
• 1 tbsp turmeric powder
• 1 tbsp crushed chili flakes (adjust to taste)
• ½ tsp ground cumin
• ½ tsp coriander powder
• 1 tsp salt (adjust to taste)
• 2 tbsp white vinegar or lemon juice (for tanginess)
• 1–2 tsp sugar (optional — to balance acidity)

Method:

1. Prepare the garlic: Peel the garlic and lightly crush each clove (not too much — just to open it up a bit). You can also slice them if you prefer a softer texture.
2. Blanch the garlic (optional): To reduce the sharp bite of raw garlic, place cloves in boiling water for 1 minute, then drain and pat dry completely.
3. Heat the oil: In a pan, heat the oil on medium heat. Add mustard seeds and fennel seeds — let them pop for a few seconds until fragrant.
4. Add spices: Lower the heat. Add curry powder, turmeric, cumin, coriander, chili flakes, and salt. Stir continuously for about 30 seconds to prevent burning.
5. Add garlic: Add your garlic cloves to the spice oil and stir well to coat every clove evenly.
   Let it cook on low heat for 5–7 minutes — the garlic should soften slightly but not brown.
6. Add vinegar and sugar: Turn off the heat, then add vinegar (or lemon juice) and sugar. Stir to combine. The vinegar will give that nice tangy kick and help preserve it.
7. Cool and store: Let the atchar cool completely before transferring it to a sterilized glass jar. Store in the fridge or a cool, dark place. Flavour deepens beautifully after 2–3 days.
   
   Tips:
   *If you like it extra hot, add a spoon of crushed green chilies or chili paste.
   *You can also mix the garlic with carrot sticks, green mango, or chilies to make a mixed atchar.
   *Keeps well for up to 3 weeks in the fridge.
   
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