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Lashuna Rasah — Garlic Achaar (Lahsun Ka Achar)

(3 reviews)

Open the jar and the wood-pressed mustard oil meets you first — warm, pungent, unmistakably garlic. The cloves sit whole and amber, soft enough to give under a spoon, glossed in just enough oil to coat, never to drown. On the tongue the raw bite is gone: days in the sun and a slow cure turn it deep, mellow and savoury, with the mustard heat and spice trailing behind. One clove beside dal-chawal and the whole plate turns warm and garlicky.

🧄 Whole cloves · 🛢️ Wood-pressed mustard oil · 🌶️ Heat ~5/10 · ☀️ Sun-dried, barni-cured · 🫙 Glass jar

Don't leave the kitchen empty-handed.

A 30 g sample from this month's batch is included with orders above ₹699 — from the same batch as your order, tucked in before we pack.

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₹ 399.00 ₹ 399.00
₹ 399.00
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— CORE FEATURES

Whole-Clove — Not paste, not minced


Wood-Pressed Mustard Oil — Kachi ghani, never refined

A Nani's Recipe (2013)

Uma made it for her granddaughter

No Artificial Preservatives — Oil, salt, sun, ti

"Maatru Rasah’s garlic pickle is a peerless gem. It turns daily food like daal chawal into gourmet with it inimitable taste AND I LOVE IT. I could eat this everyday without getting bored" — Yashi Srivastava from Ghaziabad

We make 300 to 500 jars a month, by hand. When this batch sells out, the next comes from the next curing cycle.

Glass jar, hand-filled to order. If it reaches you damaged, we replace it.

WHAT IT IS

What is Lashuna Rasah?

लशुन GARLIC | रसःTASTE

Lashuna is the Sanskrit word for garlic. Lashuna Rasah is our garlic achaar — lahsun ka achar, the Indian word for what English calls garlic pickle — made by hand in our own kitchen. Garlic was never part of our family's old achaar tradition; this is Uma Agarwal's own recipe, created in 2013 for her granddaughter, using the traditional methods she has always cooked by. Whole garlic cloves are sun-dried, then cured in wood-pressed (kachi ghani) mustard oil with a hand-ground spice masala, with no artificial preservatives. Ships across India.

Why This Achaar So Special→

— WHY IT’S DIFFERENT

Why Lashuna Rasah is different 

Katra 1857 family recipe icon for Tailam Aamra mango achaar. Maatru Rasah.

Whole cloves, not paste

Most garlic achaar is minced or pulped so it cures fast and cheap. We keep the clove whole. It takes longer to come good, but you get a soft, mellow clove with real bite instead of a sharp slurry.

Wood-pressed mustard oil icon for Tailam Aamra mango achaar. Maatru Rasah.

Wood-pressed mustard oil

Cured in kachi ghani mustard oil, cold-pressed in a wooden kolhu — the same base as our Tailam Aamra and Kuti Haritah. Commercial garlic pickle leans on refined or blended oil. We never do.

Sun-curing icon for Tailam Aamra mango pickle made without vinegar or artificial preservatives. Maatru Rasah.

A new recipe, made out of love

Garlic wasn't in our family's old achaar tradition — Uma created this one in 2013 for her granddaughter, and tastes it jar to jar in our kitchen. Made by hand, never equalised on a line. The day that requires machinery is the day we stop growing.

Small-batch kitchen icon for Tailam Aamra mango achaar, made by hand in limited monthly batches. Maatru Rasah.

Real spices, named.

Lakadong turmeric (7–12% curcumin) and Ing Makhir ginger, both through Padma Shri Trinity Saioo's organization, plus a full hand-ground masala. Everything is on the label.

OUR STORY BEHIND THIS JAR

This one started with my daughter. 

She's Gen-Z — she'd skip home food for whatever was quick, and it bothered my mother. The odd part is garlic was never in our family's achaar; the older generation kept it off the table entirely. But Uma, her nani, started making a garlic achaar just for her in 2013, leaning on a lifetime of cooking to get the taste exactly right. It worked. My daughter hasn't eaten a meal without it since — and through one jar she found her way back to her nani's kitchen.

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

— WHAT’S INSIDE

What's in the jar

Every ingredient earns its place. As it goes into each jar:

THE BASE

  • Whole garlic cloves — sun-dried, never minced
  • Wood-pressed (kachi ghani) mustard oil — cold-pressed in a wooden kolhu
  • Salt (Namak)
  • Green chilli

THE SPICES

  • In-house ground Fennel (saunf) powder
  • In-house ground Coriander (dhania) powder
  • In-house ground Mustard seed (rai) powder
  • Lakadong turmeric (7–12% curcumin) — through Padma Shri Trinity Saioo
  • In-house ground Fenugreek (methi) powder
  • Ing Makhir ginger — through the same cooperative
  • Kalonji (nigella) 
  • In-house ground Cumin (jeera) powder
  • In-house ground Asafoetida (hing) powder

WHAT’S NOT IN THIS JAR    

 Refined oil     Artificial preservatives    Artifical colour      Vinegar                       

Why whole cloves?

A whole clove cures slowly and stays soft and round, with a mellow bite. Minced garlic gives up its sharpness fast and turns to slurry. The clove is the point.

Why sun-dry the garlic?

Drying the cloves in the open sun pulls out moisture slowly and concentrates the flavour before the oil ever goes in. Oven-drying rushes it and flattens the taste.

Why wood-pressed mustard oil?

Cold-pressed in a wooden kolhu, no heat and no chemical refining, so the sharp mustard bite (allyl isothiocyanate) stays intact. It carries the flavour and helps the jar keep without artificial preservatives. → Read why wood-pressed mustard oil matters

Why measured oil? 

We use only as much wood-pressed mustard oil as the achaar needs — enough to season the cloves and seal the jar, not to drown them. You won't see a thick layer of oil floating on top; we keep it lighter on purpose, so you taste the garlic and spice.

— HOW WE MAKE IT

How we make Lashuna Rasah — Garlic Achaar

All of this happens once a year, in mango season — this single run is the year's entire supply.

1

Peel and sun-dry

The garlic is peeled and spread in the sun for about two hours, just to take off the surface moisture.

2

Add green chilli paste

Fresh green chilli is ground to a paste and mixed through the cloves.

3

Lightly bhuno in mustard oil

Wood-pressed mustard oil is heated in an iron kadai and the garlic is lightly sautéed — only enough to take off its raw edge (kaccha-pan).

4

Masala in the same kadai

The hand-ground masala goes straight into the kadai, with a heavier hand on yellow mustard (pili sarson) and rai, which bring the sourness.

5

Cool and fill the barni

The achaar is cooled and packed into a chini mitti (porcelain) barni.

6

One day of sun, then to order

The filled barni gets a day of sun so it settles and keeps well; each glass jar is hand-filled when your order comes in.

Our Legacy

Since 1857

Small Batch

300 to 500 jars a month, by hand

Uma Agarwal preparing Tailam Aamra mango pickle with raw mango and masala in the Maatru Rasah kitchen.

PROVENANCE

Where this recipe comes from

There's no 130-year-old story behind this one, and we won't pretend there is. Garlic was never pickled in our family — the older generation kept it off the table. This achaar exists because of one granddaughter. In 2013, Uma Agarwal started making a garlic achaar just for her, so a Gen-Z girl who skipped home food would finally have something on her plate she loved. She used the only methods she knows — wood-pressed mustard oil, sun-drying, a hand-ground masala — on a brand-new recipe. It's the youngest recipe in our kitchen, and one of the most loved. The turmeric and ginger are single-origin, through Padma Shri Trinity Saioo's organization in Meghalaya.

→ Read the full kitchen story

Maatru Rasah garlic achaar vs commercial garlic pickle

AspectMaatru Rasah Lashuna RasahCommercial garlic pickle
GarlicWhole cloves, sun-dried + lightly bhunaMinced / pulped
OilWood-pressed mustard (kachi ghani), kept lightRefined / blended
PreservativesNone artificialOften sodium benzoate / sorbate
ColourFrom Lakadong turmeric onlyOften artificial colour
PackagingGlass jarOften plastic
RecipeUma's own, made since 2013Modern commercial formula
Batch300–500 jars/month, by handMass line

Which achaar is right for me?

You're viewing Lashuna Rasah — whole-clove garlic in wood-pressed mustard oil. Prefer onion, green chilli, or oil-free? Here are the others.

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— STORAGE

Storage & refrigeration

SHELF-LIFE

12 months from packing

UNOPENED

Cool, dry, away from sunlight; no fridge needed

AFTER OPENING

Keep cloves under the oil line; best within 3–4 months

EVERY USE

Dry spoon only — one drop of water is the main cause of spoilage

KEEP AWAY FROM

The stove; heat speeds oil oxidation

→ How to store achaar after opening: a practical guide

— GOOD TO KNOW

A note on colour

Our achaar carries no artificial colour, so its shade changes with time. A fresh jar looks brighter; as the spices and oil settle over the months, the colour deepens. The photos here are of a freshly made batch — if your jar arrives a little darker, it's an older, more settled achaar, not a lesser one. With achaar, age is a good thing: the spices marry and the flavour rounds out. The colour is the calendar, not a defect.

— HOW TO USE

How to use Lashuna Rasah?

A little goes a long way — one or two cloves per meal.

  • Dal-chawal: a clove and a little oil cuts straight through the dal.
  • Paratha / roti: a clove on the side turns a plain roti into a meal.
  • Curd rice / khichdi: the warm garlic-mustard bite lifts something plain.
  • Sandwich or wrap: a smear of the spiced oil adds a garlicky depth no sauce gives.
  • By-product tip: the leftover garlic-mustard oil at the bottom is flavour — drizzle it on dal or use it to temper sabzi. Don't waste it.

Specifications

ProductLashuna Rasah — garlic achaar (lahsun ka achar)
Net weight150 g · 300 g
ContainerGlass jar, metal lid (never plastic)
IngredientsGarlic, wood-pressed mustard oil, rock salt, green chilli, Lakadong turmeric, Ing Makhir ginger, asafoetida, fennel, coriander, fenugreek, mustard seed, kalonji, cumin
OilWood-pressed (kachi ghani) mustard oil — kept measured
Garlic formWhole cloves, peeled
ProcessPeeled · sun-dried ~2 hrs · lightly bhuna in mustard oil (iron kadai) · barni-cured, one day of sun · hand-filled to order
Heat~5/10
Shelf life12 months from packing · best within 3–4 months of opening
StorageCool, dry, no sun; dry spoon; cloves under the oil line
DietVegetarian · contains garlic + hing (not for vrat/Jain)
AllergensMustard (seed + oil), fenugreek
Hand-seasoned byUma Agarwal, in our kitchen
Recipe originCreated 2013 in our kitchen by Uma Agarwal (Agarwal family, Prayagraj)
CountryIndia
Production300–500 jars/month, by hand
Turmeric / gingerLakadong (7–12% curcumin) + Ing Makhir, through Padma Shri Trinity Saioo's organization
FSSAI12723052000504
ShippingIndia only · dispatch 2–3 days

— FREQUENTLY ASKED QUESTIONS

FAQ

Here are some common questions about our Lashuna Rasah (Garlic Achaar).

Garlic is peeled, sun-dried for about two hours, then lightly bhuna (sautéed) in wood-pressed mustard oil in an iron kadai to take off the raw edge. The masala is added in the same kadai, with extra yellow mustard and rai for sourness, then it's cured in a chini mitti barni. No mincing, no refined oil, no artificial preservatives. It isn't an old family recipe — Uma created it in 2013 for her granddaughter, hand-made in our kitchen.

Moderate — around 5/10. The heat is warm and garlicky from the mustard oil and green chilli, not a sharp chilli burn. The sun-drying and curing mellow the raw garlic considerably.

Wood-pressed (kachi ghani) mustard oil — cold-pressed in a wooden kolhu, never refined or blended. The same base we use in Tailam Aamra and Kuti Haritah. It carries the flavour and helps the jar keep without artificial preservatives.

A whole clove cures slowly and stays soft with a real bite; minced garlic turns to slurry and loses its character fast. The clove is the whole point of this achaar.

Achaar is acidic and oily, and over months acid can pull BPA and phthalates from plastic. Glass doesn't react — we hand-fill into glass only.

We add no artificial colour, so the shade shifts with time. A fresh jar looks brighter; as the spices and oil settle, it deepens. A darker jar is simply older and more settled, not lesser. The colour is the calendar, not a defect.

We don't make health claims. Traditionally a little garlic achaar is eaten as a side with a meal — what it does beyond that, we'll leave to your nani.

We make 300–500 jars a month by hand; the next batch comes from the next curing cycle, not a warehouse.

The garlic achaar a nani made for her granddaughter  

Whole cloves, sun-dried and mellowed in wood-pressed mustard oil — sharp, warm, and deep, with nothing artificial doing the keeping. Hand-made in small batches. 

150 g · ₹399 · 300 g · ₹679 · ships in 2–3 days · No delivery charge above ₹999 . Order Lashuna Rasah