Purity Guaranteed
100% Traceable to Himalayan Farmers
Artisanal Hill Garlic Pickle (500gm)
Our Garlic Pickle is not just a condiment; it is a labor of love. We use 'Pahadi Lahsun'—smaller, more pungent cloves grown in the cold mountain air. These cloves are sun-dried and aged in cold-pressed mustard oil with a proprietary blend of seven Himalayan spices. Over time, the garlic loses its sharp bite and transforms into a mellow, savory treat.
Standard delivery: 3-5 business days
Health Benefits
- Natural immunity booster with potent anti-fungal and anti-bacterial properties.
- Aids in cholesterol management and improves circulation.
- Fermented naturally, providing beneficial enzymes for gut health.
Traditional Preparation
This pickle is a versatile companion. Enjoy it with a simple meal of curd and rice, or spread it over a hot paratha. For a culinary twist, use a spoonful of the pickling oil to sauté your vegetables for an instant Himalayan flavor infusion.
Customer Experience
“The mustard oil aroma is amazing. Very spicy and tasty.”
“Finally a garlic pickle that actually tastes like garlic and spices, not just vinegar. Highly recommended!”
“Goes perfectly with Mandua roti. The garlic cloves are soft and well-marinated.”
Frequently Asked Questions
How is Hill Garlic (Pahadi Lahsun) different from regular garlic?
Hill garlic is grown at higher altitudes in colder climates. The cloves are typically smaller but much more potent in flavor and medicinal properties (higher Allicin content) compared to the larger, milder varieties found in the plains.
Is the garlic in the pickle crunchy or soft?
Through our 21-day sun-curing process, the garlic cloves soften significantly, losing their raw 'sharpness' while retaining a pleasant, buttery bite that melts into your palate.
Does this pickle help with digestion?
Yes. Garlic is a natural prebiotic, and because our pickle is fermented naturally in mustard oil and spices without synthetic vinegars, it retains beneficial enzymes that aid gut health.
Is the smell of garlic very strong after eating?
While it is a garlic pickle, the aging process in mustard oil and spices mellows out the sulfurous compounds that cause 'garlic breath,' making it much more balanced than raw garlic.
Can I use the leftover oil in the jar?
Absolutely! The oil is infused with garlic essence and Himalayan spices. It’s perfect for tempering dals, drizzling over salads, or using as a base for sautéing vegetables.