Ginger Pickle Recipe (Adrak Achar)
Winter is the perfect season for making ginger pickle as fresh ginger hits the market. High quality fresh ginger, that's free of fibre, is available till March.
Pickles and Chutneys make a meal more appetising. Ginger pickle is tasty, aids in digestion and very easy to make. So let’s get going!
Ingredients for Ginger Pickle Recipe
- Ginger – 250 grams
- Lemon (Nimbu) – 250 grams
- Salt – 1 teaspoon
- Black salt (Kala Namak) - 1 teaspoon
- Asafetida (Hing) – 2-3 pinch (ground)
- Black pepper (Kali mirch)– 1 tablespoon
- Roasted Cumin seeds (Jeera)– 1 tablespoon.
How to prepair Adrak Achar
Ginger PickleBuy fresh ginger from the market. Peel, wash in clean water and let it dry.
Cut ginger in small thin pieces.
Wash and wipe dry lemons. Cut and squeeze lemon juice.
Mix ginger pieces, lemon juice, salt, black salt, hing, roasted cumin seeds and black pepper in a bowl.
Mix all the ingredients well and transfer the pickle to a glass container. Seal the lid tightly and keep the container in sunlight for 7 days. Shake it every alternate day. If there is no sunlight, you can keep the pickle inside and shake it every alternate day. Tasty and tangy Ginger pickle will be ready in 8 -10 days.
Ginger pickle stays fresh for 6 months. Always use dry and clean spoon to take pickle from the container. Keep in dry place. Have ginger pickle in lunch and dinner for good digestion and taste.