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Garlic pickle with fenugreek & black gram

A slow-soaked garlic pickle with fenugreek, black gram, and tangy mango, warmed through with pickle masala. Pungent, earthy, and full of flavour.

July 14, 2026

Popi Paraschaki

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Methi Chana and Garlic Achar

This slow-soaked garlic pickle pairs fenugreek seeds and black gram with tender mango and a warming pickle masala. Pungent, earthy, and gently sour, it’s the kind of condiment that turns a simple lunch into something complete.

This recipe is adapted from The Spice Collector’s Cookbook by Vina Patel, where it’s introduced as a childhood favourite discovered through a neighbour back home. The author describes it as a healthy, wholesome pickle she fell in love with at first bite, and one she considers a fitting companion to any proper Indian lunch or dinner, thanks to the inflammation-reducing and immune-boosting properties of fenugreek and garlic.

FAQs

Is this a true ferment, or a quick pickle?

This achar isn’t a live ferment in the sauerkraut or kimchi sense. The flavour comes from soaking, air drying, and infusing in oil rather than from lactic acid fermentation, so there’s no need to watch for bubbling or fizz.

Why does the fenugreek need such a long soak?

Fenugreek seeds are hard and quite bitter when raw. The 4 to 5 hour soak softens them and mellows the bitterness, so they blend into the pickle rather than dominate it.

How do I know when the pickle is ready to eat?

After the 2 days at room temperature, the garlic and mango should taste rounded and well infused with the pickle masala rather than sharp or raw. From there, it moves straight to the fridge, where the flavour keeps developing slowly.

Garlic Pickle

Ingredients:

1 medium unripe mango, peeled and diced into 5mm/¼in cubes
1¼ tsp salt
55g/¼ cup black gram (kala chana)
50g/¼ cup fenugreek seeds (methi seeds)
250ml/1 cup peanut oil
12–14 garlic cloves, thickly sliced
6 tbsp pickle masala (readily available at Indian supermarkets)

Directions:

Combine the mango and salt in a bowl and set aside for 2 hours to allow the mango to release its water.
Meanwhile, using a colander, wash and drain the black gram and transfer to a small bowl. Also wash and drain the fenugreek seeds and transfer to a different small bowl. Combine the black gram and the fenugreek seeds in with the mango. Allow everything to soak for 4–5 hours.
Drain the mix, then spread it out on a large plate and let it air dry for 3–4 hours.
Heat the oil in a small pan over a low heat for 4 minutes. Turn off the heat and then add the garlic and allow it to cook for 1 minute. Add the pickle masala and mix well, then add the mango mixture and stir until everything is well combined.
Transfer the pickle to an airtight glass jar and cover with the lid. Let it sit for 2 days at room temperature to infuse before serving.
Store the pickle in a refrigerator for up to a month.