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Pickles, known as achar or achaar in South Asia, are a compulsory accompaniment to Indian food. Pickles can be prepared with a variety of vegetables, fruits, and spices that are native to the Indian subcontinent, and they are preserved in oil, vinegar, or both.
This ginger and green chilli pickle will stay fresh for up to a couple of months, but you do not need to prepare large quantities, as green chillies and ginger are available year-round.
Do try this pickle and share your experience in the comments below.
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- 100 grams hari mirch (green chillies)
- 100 grams adrak (ginger root)
- 1 tsp turmeric powder
- 2 tsp salt
- 4 tsp coarsely ground rai (mustard seeds)
- 2 tbsp vinegar
- 2 tbsp mustard oil, raw or heated and cooled
- 2 lemons, juiced
- Wash the green chillies and peel the ginger. Air-dry the chillies and ginger thoroughly to ensure that all external moisture has evaporated before you start making the pickle.
- Slice the green chillies in half; then chop each half into two pieces. Slice the ginger root into thin strips.
- In a large bowl, add the sliced chillies, ginger, and the rest of the ingredients. Mix thoroughly.
- Transfer the mixture into an airtight bottle and let it sit for 2-3 days.
- Stir it well every morning and evening. After this period, the pickle is ready to eat.
Adrak Hari Mirch Ka Achar (Ginger and Green Chilli Pickle)
© 2020 Rajan Singh Jolly