لہسن کا اچار بنانے کی ترکیب (Lehsan Ka Achar Recipe)

Recipes

Lehsan Ka Achar un logon ke liye khaas hai jo tez, gehra aur thora sa teekha swaad pasand karte hain. Sabut lehsan ke joay dheere dheere pak kar naram ho jate hain aur unka tez zaiqa halka ho kar ek behtareen, savoury achar ban jata hai — biryani aur barbecue ke sath is ka jor koi nahi.

Zaroori Ajza (Ingredients)

• 500 g sabut lehsan ke joay, chilkay utaray huay
• 200 ml sarson ka tael
• 2 tbsp pisi laal mirch
• 1 tbsp haldi
• 1.5 tbsp rai (mustard seeds), pisi hui
• 2 tbsp namak
• 2-3 tbsp sirka (vinegar) — behtar maturing ke liye

Banane Ka Tareeqa (Method)

1. Lehsan ke joay chhil kar khushk kapre se poonch lein — ek qatra pani bhi nahi rehna chahiye.
2. Sarson ke tael ko halki aanch par garam kar ke thanda karein.
3. Thanday tael mein namak, haldi, laal mirch aur pisi rai mila kar ek gaadha masala tayar karein.
4. Lehsan ke joay is masale mein daal kar achi tarah mix karein taake har joay par masala lag jaye.
5. Sirka mila dein — ye lehsan ko naram karne aur achar ko lambay arsay tak mehfooz rakhne mein madad karta hai.
6. Saaf shishe ke martaban mein bhar kar upar se tael se poori tarah doob dein.
7. 10-15 din dhoop mein rakhein — lehsan ke joay dheere dheere naram hote hain, is liye is achar ko doosre acharon ke muqablay thora zyada waqt lagta hai.

Ye Achar Zyada Waqt Kyun Leta Hai

Sabut lehsan ka joay mota hota hai aur usme masala andar tak jaane mein waqt lagta hai. Jaldi khaane ki koshish na karein — jitna zyada ye achar maturing hoga, utna hi naram aur khushbudaar banega. Behtareen swaad tab aata hai jab achar kam az kam do hafte dhoop dekh chuka ho.

Zaroori Tips

• Lehsan ke choton joay istemal karein — bade joay pakne mein zyada waqt lete hain.
• Sirka zyada na dalen, warna achar ka mustard-oil wala asal swaad dab jayega.
• Martaban ko roz halka sa hilana na bhoolein taake masala barabar lagta rahe.

Agar aap ye tez, savoury achar bina intezar ke enjoy karna chahte hain to ShikarpuriAchar.pk ka Lehsan Ka Achar abhi order karein — pehle se pakaya, taiyar aur asal Shikarpuri recipe ke mutabiq banaya hua.