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Garlic pickle is made from whole or chopped garlic cloves, preserved with oil or vinegar, salt, and a blend of spices (common spices include red chili, mustard, fenugreek, turmeric, sometimes tamarind or vinegar).

The garlic is typically sun-dried or naturally matured (in traditional recipes) before or after mixing with spices and oil — this helps deepen the flavour and prolong shelf-life.

The result is a strongly aromatic, pungent-spicy, often tangy condiment — a classic accompaniment for Indian meals (rice, rotis, parathas, curd-rice, khichdi, etc.).

Key Points – Lehsun Pickle (Garlic)

Including garlic pickle (in moderation) can bring some of the beneficial compounds of garlic into your diet — even though it’s a condiment:

✅ Immunity support & antimicrobial properties — Garlic contains compounds with antioxidant, antibacterial and potentially antiviral effects.

✅ Heart & circulatory health — Garlic is often associated with helping regulate cholesterol and blood pressure and improving blood circulation.

✅ Aids digestion and metabolism — The spices and garlic oils can stimulate appetite, support gut health, and improve metabolism.

✅ Rich in nutrients — Garlic (and hence the pickle) can contribute vitamins/minerals (depending on recipe), and the pickling/spice process may preserve some of garlic’s beneficial compounds.