These days you can easily find fresh ginger root sold in the markets. The newly dug ginger root is pinkish in colour and is very soft without any membranes which makes them perfect for pickling. This is a very easy recipe of Adrak Lehsun ka Achar or Ginger Garlic Pickle which I learnt from my mother. I made this pickle for the Uttrakhand Food Festival where I participated last month. I sold more than 30 bottles of pickle in one day. That was quite an achievement for me.
My husband is completely gaga over this pickle. He eats his every meal with this. Oh well he hasn’t been fond of pickle ever but wonder why he is hooked to this š You must try this for you will fall in love with its simplicity.
Directions:
1. Wash Ginger Root thoroughly and remove all the mud. Cut or break it into small pieces. Peel its skin using a sharp knife.
2. Cut it into thin slices and further cut into thin sticks.
3. Place the ginger sticks into a bowl and add white vinegar. Add half teaspoon salt and cover. Let it rest overnight. The ginger will absorb vinegar and become pink in colour.
4. In a dry grinder add rai or red mustard** and make a course powder and set aside.
5. Also make a paste of garlic and set aside.
6. In a wok or karahi add mustard oil and smoke out the oil. Add garlic paste and saute till you see it changing its colour.
7. Add powdered rai powder, salt, black pepper powder.
8. Add ginger sticks and discard the vinegar. Mix well with the spices and let it cook a couple of minutes more. Turn the flame off.
9. Let it cool down and transfer it to an airtight container. Keep it at room temperature. The pickle stays good for up till a year.
Other Pickle recipe you can try here: JalapeƱo Pickle, Kacchi Haldi ka Achar, Instant Raw Mango Pickle South Indian Style. Bharwan Lal Mirchi ka Achaar.
- 250g Fresh Ginger or Adrak
- 100g or 1/2 cup Mustard Oil
- 3 tbsp Garlic Paste
- 2 tsp + 1/2 tsp Salt
- 1/2 tsp Black Pepper Powder
- 2 &1/2 tsp Red Mustard Powder or Rai
- 1/2 Cup White Vinegar for Soaking*
- Wash Ginger Root thoroughly and remove all the mud. Cut or break it into small pieces. Peel its skin using a sharp knife.
- Cut it into thin slices and further cut into thin sticks.
- Place the ginger sticks into a bowl and add white vinegar. Add half teaspoon salt and cover . Let it rest overnight. The ginger will absorb vinegar and become pink in colour.
- In a dry grinder add rai or red mustard and make a course powder and set aside.
- Also make a paste of garlic and set aside.
- In a wok or karahi add mustard oil and smoke out the oil. Add garlic paste and saute till you see it changing its colour.
- Add powdered rai powder,rest of the salt, black pepper powder.
- Add ginger sticks and discard the vinegar. Mix well with the spices and let it cook a couple of minutes more. Turn the flame off.
- Let it cool down and transfer it to an airtight container. Keep it at room temperature. The pickle stays good for up till a year.
- *You can substitute Vinegar with 1/2 cup Lemon Juice which is around 250 gms of Lemon's Juice.
- You CANNOT substitute red mustard with Black or Yellow Mustard.
