Banarasi Achar · Kacchi Ghani Sarso Ka Tel
Traditional Lahsun Ka Aachar | Garlic Pickle
लहसुन का अचार — बोल्ड, तीखा, बनारसी
₹299.00
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Cold-Pressed Mustard Oil • Whole Spices • No Preservatives • No White Salt
“Lahsun ka achar – boldest, fiercest, most addictive. Not for the hesitant.”
Our Lahsun Ka Achar is made from fresh whole garlic cloves hand-peeled and coated in a freshly ground masala – red chilli, dhania, turmeric, methi dana – then packed in kacchi ghani mustard oil and sun-cured for 3 weeks. Bold garlic, intense heat, mustard oil depth. Our most powerful achar.
A little goes a very long way. One or two cloves on the side transform any simple meal into something memorable. This is the achar that garlic lovers dream about.
Not for mild palates. Made for people who like their food to have presence.
Does garlic pickle have health benefits?
Garlic is widely documented for immune support, anti-bacterial properties and cardiovascular benefits. Combined with kacchi ghani mustard oil – itself rich in Omega-3 and natural antifungals – the combination has been used in traditional UP cooking as a winter immunity food for generations. The oil curing preserves most of the allicin in garlic without the heat destruction that cooking causes.
How much to use?
Start with one clove. This achar is potent. One clove per serving is enough for most people. The flavour lingers pleasantly after eating – that is the garlic and mustard oil combination doing its job. Do not rush through the jar – savour it slowly.
| Product Name | Traditional Lahsun Ka Achar (Garlic Pickle) |
| Also Known As | Garlic Pickle, Lehsun Achar |
| Style | Banarasi, North Indian, Traditional |
| Net Weight | 400g |
| Shelf Life | 12 months unopened |
| After Opening | 3 to 4 months at room temperature |
| Storage | Cool dry place. Always use a dry spoon. |
| Oil Used | Kacchi Ghani Cold-Pressed Mustard Oil (own farm, Varanasi) |
| Salt Used | Sendha Namak |
| Preservatives | None |
| Artificial Colours | None |
| Vinegar | Not used |
| Sun Cured | Yes - 3 weeks |
| Spice Level | Very High |
| Garlic | Fresh whole cloves, hand-peeled |
| Made By | Banarasi women artisans, Varanasi, UP |
| Packaging | Food-grade plastic jar with tamper-evident sealed lid |
Sourced from Varanasi and UP farms. No synthetic additives, no hidden chemicals.
Lahsun (Garlic)
UP farms
Fresh whole cloves, hand-peeled. Bold, pungent, intense. No pre-dried or powdered garlic.
Kacchi Ghani Mustard Oil
Own farm, Varanasi
Cold-pressed. Carries garlic flavour through the jar and preserves allicin naturally.
Lal Mirch (Red Chilli)
Varanasi, UP
The heat that matches the garlic intensity. Dry-roasted before use.
Dhania (Coriander Seeds)
Varanasi, UP
Earthy, citrusy balance to garlic and chilli.
Methi Dana (Fenugreek)
Varanasi, UP
Bitter, nutty depth. Also a natural preservative.
Haldi (Turmeric)
Varanasi, UP
Anti-inflammatory, warm colour and earthy note.
Sendha Namak
Himalayan
Natural curing salt.
Paratha
One clove with a hot paratha. The classic and arguably the best use.
Dal Chawal
Two cloves on the side. The garlic oil mixes beautifully into the dal.
Rajma and Chole
Pairs brilliantly with heavy legume dishes. The garlic deepens the flavour further.
As Flavour Base
Add a clove or two to your dal tadka or sabzi base for instant restaurant-level depth.
Sandwiches
A tiny amount as a spread on toasted bread with cheese. Surprisingly excellent.
Thali Side
The ideal bold counterpoint in any large thali. A little goes very far.
Pro tip
Mash one garlic clove from the jar into your dal tadka along with the mustard seeds. The mustard oil from the achar and the garlic together create a flavour combination you cannot get any other way.
Storage tip
Always use a dry spoon - no moisture ever. Keep tightly sealed at room temperature away from sunlight. Refrigerate after opening for longer shelf life. This achar gets better with age - the oil and spices keep maturing in the jar.
Lahsun Ka Achar is for people who want their food to have real presence. Most commercial garlic pickles use pre-dried or minced garlic where the allicin compounds that give garlic its flavour and health properties are largely gone before pickling even starts. Ours uses fresh whole hand-peeled cloves, packed in our own farm cold-pressed mustard oil and sun-cured for 3 weeks. The allicin is preserved. The flavour is bold. One clove is enough for a whole meal.
| What we are comparing | Salteen | Typical commercial brand |
|---|---|---|
| Garlic form | Fresh whole cloves, hand-peeled. Allicin fully preserved in the pickling process. | Often pre-dried or minced. Active compounds largely lost before pickling. |
| Oil or fat used | Kacchi ghani cold-pressed mustard oil or pure groundnut oil. Own farm, Varanasi. | Refined oil, mixed oils or palm oil. Source rarely disclosed. |
| Preservatives | Zero. None at all. | Sodium benzoate, potassium sorbate or similar synthetic preservatives. |
| Who makes it | Banarasi women artisans in Varanasi, UP. Small batches every season. | Factory workers, often outside the region named on the label. |
| Artificial colour | None. Colour comes from natural ingredients only. | Often added for visual consistency across batches. |
| Batch size | Small seasonal batches. Made fresh every year. | Mass-produced year-round from pre-processed or stored base material. |
| Satisfaction guarantee | Order not right? Full replacement or refund within 7 days. No questions. | Varies - many brands do not offer returns on food products. |
Small batch, every season
Fresh every season when ingredients are at their best. Not from a warehouse sitting for months.
Women-made in Varanasi
Every product prepared by Banarasi women artisans. Not a marketing point - just the truth.
100% satisfaction guarantee
Order not right? Contact within 7 days. Full replacement or refund, no questions.
Made in Varanasi. Delivered across India. Traditional hands, modern logistics.
Frequently Asked Questions
THE PROCESS
Lehsun Ki Barni — Not for the Faint-Hearted
Bold garlic, whole spices, kacchi ghani oil. Three weeks of intense sun-curing.
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Peel Fresh Garlic
Whole cloves hand-peeled fresh — never pre-dried or powdered
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Dry-Roast Spices
Red chilli, dhania, turmeric and methi dana dry-roasted to full aroma
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Combine & Coat
Garlic cloves coated generously with freshly ground masala mix
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Add Kacchi Ghani Oil
Cold-pressed mustard oil poured cold — maximum pungency preserved
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Sun Cure
3 weeks intensive sun-curing — garlic gradually softens and absorbs masala
Loved by Families Across India
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