- Servings:
- Preparation time: 10-12 minutes.
- Drying time: 30 minutes in sun or over night .
- Seasoning time: 3 minutes.
- Total time: 15 minutes.
Ginger pickle adds a vibrant kick to any meal. Made from fresh ginger roots that are finely sliced or julienned, this pickle is marinated in a mixture of lemon juice, salt, a variety of spices, including turmeric and chilli powder. The result is a tangy, spicy that enhances the flavours.
It’s commonly enjoyed as an accompaniment to traditional Indian meals, including Rice dishes and Parathas, helping to aid digestion and add a burst of flavour.
Ginger pickle stands out for its health benefits as well, including anti-inflammatory properties and the ability to boost the immune system, making it not only a tasty addition to our plate but also a beneficial one.
A side dish made with ginger, spices and lemon. Asafoetida when fried in hot oil gives special flavour. In this recipe I used sesame oil to enhance the nutty aroma of the ginger pickle.
The sesame oil is very well known oil in worldwide for its nutritional value. It comes out so tasty and delightful that whenever our friends come to visit they demand for this …
Ingredients:
- Ginger: 250 gm
- Lemon: 1 no.
- Salt: 20 gm
- Black mustard seed: ½ teaspoon
- Whole red chilli: 3-4 no.
- Turmeric powder: ½ teaspoon
- Kalongi (onion seed): ¼ teaspoon
- Fenugreek seed: ¼ teaspoon
- Fennel seed: 1 teaspoon
- Asafoetida: 2 pinch
- Mustard oil/sesame oil: 100-120 ml
- Chilli powder: 1 ½ teaspoon
- Mustard seed (yellow): 10 gm.
- Vinegar: 1 tablespoon (optional)
Preparation:
- Clean and wash Ginger: Dry those with kitchen towel scrap the skin of ginger and chop longitudinally into 2”slices and dry it before use (spread evenly on the kitchen tower for overnight or 6-8 hours or half an hour in direct sun)
- Dry roast fenugreek seed, coarsely grind them. Keep aside.
- Coarsely grind mustard to make powder. Keep aside.
Method:
- Take a wok. Put oil in it, when it starts to smoke. Add black mustard seed, red chilli, sputter for few seconds, add asafoetida, coarsely grind fenugreek and sputter it. Put off the flame; add mustard powder and remaining masala in it, mix them well.
- Wait till it comes on room temperature, add vinegar and ginger; mix well with spoon.
- Finally add lemon juice, pickle is ready. Transfer into dry glass jar.
- Enjoy for several months the pickle with paratha (a type of Indian bread).
Ginger pickle (Adarak ka achar) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.