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Ginger Pickle, also known as Adrak ka Achaar, is made by combining fresh ginger slices with mustard seeds, jaggery, curry leaves, oil, and flavorful spices. It is simple to prepare ginger pickle at home using everyday ingredients. Try my easy recipe to make it this weekend.

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KEY TAKEAWAYS

Ginger pickle is a flavorful addition to the taste of any meal.

Store the pickle in a clean airtight container and in a cool, dry place for flavor and freshness retention.
Serve it with Indian Main Dishes and curries as well as snacks, appetizers, sandwiches, wraps, salads and more.
Ginger pickle tastes spicy, tangy, sweet, and pungent.

Explore other pickles for a similar taste such as Carrot Pickle (Gajar ka Achar), Onion Pickle (Pyaz ka Achar), Tomato Pickle (Tamatar ka Achar), Chili Pickle (Mirchi ka Achar), and Cauliflower Pickle (Gobi ka Achar).

The Ingredients:

100 gram ginger (cut into small pieces)

2 tbsp black mustard seeds
2 tbsp fenugreek seeds
2 tbsp black gram lentil

2 tbsp mustard oil
2 tbsp coriander seeds
3 tbsp curry leaves

1 tbsp cumin seeds
200 gram jaggery
200 gram tamarind pulp

250 gram refined oil
2 tbsp curry leaves
Salt as per taste

Asafetida – a pinch
100 gram Kashmiri red chili powder
1 tbsp turmeric powder

½ tbsp fenugreek powder

This recipe came from the college-going girl who lives in my neighborhood. She often cooks for herself while studying. One day, when I visited her for an afternoon chat, I saw her making this pickle. The smell drew me to the pickle. I asked her what she was making, and she smiled and explained. I asked for the recipe, and she shared it happily.

I made it that weekend. My husband said it was youthful, and the boys said it was a good taste enhancer of any food. Now, it is our lunch and dinner favorite. That brief chat reminded me that younger women have their own flavors – modern, quick, and full of silent determination.

How to Make Ginger Pickle? (Step by Step Guide with Images)

Step 1: With precision and care, begin by taking 100 grams of ginger, ensuring it is finely ground into a dry paste without any hint of moisture.

Step 2: In a heated frying pan, we embark on a symphony of flavors by adding 2 tablespoons each of black mustard seeds, fenugreek seeds, black gram lentils, and coriander seeds. With the addition of 2 tablespoons of mustard oil, we sauté this aromatic medley, coaxing out their essence for a tantalizing 2 minutes.

Step 3: Next, we introduce 3 tablespoons of curry leaves into the pan, infusing their distinctive aroma into the mix as we sauté for an additional 2 minutes, layering flavors with finesse.

Step 4: After allowing the spices to cool, we transfer them into a grinder, adding 1 tablespoon of cumin seeds to the mix, ensuring a harmonious blend of textures and flavors.

Step 5: In a delightful dance of sweet and tangy, we bring together 200 grams of jaggery and 100 grams of water in a pot, allowing them to gracefully boil and meld into a syrupy concoction.

Step 6: Into this molten elixir, we introduce our grounded ginger paste, stirring with intention to marry the ingredients in perfect harmony.

Step 7: Under the gentle caress of a slow flame, we introduce 200 grams of tamarind pulp, allowing its tangy essence to intertwine with the other flavors, simmering and developing depth for a few moments.

Step 8: With a measured hand, we add 50 grams of salt to the mixture, ensuring a balanced flavor profile that sings on the palate.

Step 9: With a lid as our conductor’s baton, we cover the pot and allow the flavors to meld and mature under a gentle flame for 3 to 4 minutes, before bidding the flame adieu.

Step 10: In a separate pan, we introduce 250 grams of white oil, patiently waiting for it to reach the perfect temperature before adding 2 tablespoons of curry leaves, infusing the oil with their fragrant essence before turning off the heat.

Step 11: With a flourish, we add a pinch of asafetida, half a tablespoon of fenugreek powder, and the spice mix prepared earlier to the aromatic oil, along with 100 grams of Kashmiri red chili powder and 1 tablespoon of turmeric powder. With deft hands, we ensure a smooth, lump-free amalgamation.

Step 12: Into the ginger mixture, we pour this seasoned oil, stirring with reverence as the flavors meld into a symphony of taste and aroma.

Step 13: With patience and anticipation, we allow our masterpiece to cool before delicately storing it in an airtight jar, where it will patiently await its grand debut after 2 to 4 days, ready to delight the senses for months to come.