This 15-Minute Ginger Green Chili Pickle is a must-try for anyone who loves bold and tangy flavors!
Packed with the heat of green chilies and the warmth of ginger, this traditional achar is quick to make and perfect for adding a punch to your meals.
Say goodbye to store-bought pickles forever! And try this freshly homemade ginger pickle. (step-by-step-recipe-video)
About Ginger Green Chilli Pickle Recipe:
This ginger green chilli pickle is more than just food—it’s a memory from my childhood. It’s spicy, tangy, and full of flavor, and every time I make it, I think of my mom’s kitchen.
When I was a child, winter was the time for homemade pickles.
My mom would make adrak hari mirch ka achaar, crushing ginger and green chilies on her old silbatta (grinding stone) or with her iron mortar and pestle.
The smell in the kitchen was amazing, especially when she added lemon juice. It’s a fragrance I can still remember, and one that always makes me smile.
There’s something magical about this adrak hari mirch ka achaar. It’s so simple but tastes so good. I had wanted to make it for years and even called my mom a few times to get the recipe.
But I kept putting it off.
Finally, this year, I decided to try it. It was much easier than I expected. As I worked on it, I kept asking myself, “Why didn’t I do this before?”
Now, it’s my favorite pickle. It’s not just tasty—it reminds me of my mom and all the love she put into her cooking.
Why Homemade Pickles Are Better
Making this ginger green chilli pickle made me realize how much better homemade pickles are than store-bought ones. Here’s why:
Healthier: Store-bought pickles often have preservatives and artificial flavors. Homemade pickles like this green chilli pickle are made with fresh ingredients and no unnecessary additives.
Traditional Taste: Recipes like this traditional pickle recipe have unique flavors that are hard to find in store-bought products.
Adjust to Your Taste: Whether you like your pickle extra spicy or less sour, you can make it just how you like it.
No Waste: Homemade pickles don’t come with unnecessary packaging, so they’re better for the environment.
This recipe is worth trying,
Making this adrak hari mirch ka achaar felt special. It’s not just about the pickle—it’s about the memories and the joy of keeping a tradition alive.
The pickle tastes amazing with everything. Whether you’re eating plain parathas or dal and rice, a little bit of this ginger pickle makes the meal so much better.
If you’ve never tried making a ginger green chilli pickle, I highly recommend it. It’s quick, easy, and delicious. And once you make it, you’ll never feel like buying pickles from the store again.
Serving Suggestion:
This ginger pickle is incredibly versatile. Pair it with hot parathas, plain rice, khichdi, or even a simple bowl of dal-rice. It adds a tangy, spicy kick to any meal and instantly elevates the flavors.
Storage Suggestion:
Store the ginger pickle in a clean, airtight jar to keep it fresh.
Keep it in a cool, dry place away from moisture.
If properly stored, this pickle can last up to 2-3 weeks. Sun-drying it enhances its shelf life.
Pro Tips for Making Adrak Hari Mirch ka Achaar:
Use only fresh and completely dry ingredients to avoid spoilage.
Always use a clean, dry spoon to take out the pickle to maintain its freshness.
Crushing the ingredients in a mortar and pestle or silbatta gives the pickle a rustic texture and better flavor. But incase you are short of time, you can use mixer grinder.
Why You Should Make this Traditional Pickle Recipe:
This pickle is:
Simple and quick: It takes very little time to prepare and uses minimal ingredients.
Healthy: Made with fresh, natural ingredients and no preservatives.
Versatile: It pairs well with almost any meal, adding a burst of flavor.
Nostalgic: If you love traditional recipes, this ginger green chilli pickle will warm your heart.
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Basic Ingredients Used to Make this Traditional Pickle Recipe:
Green chilies: Provides the heat and spice that defines this pickle. Green chilli is rich in vitamins like Vitamin C and adds a sharp, tangy kick.
Fresh ginger: Adds warmth and depth to the flavor. Known for its anti-inflammatory and digestive properties.
Salt: Acts as a preservative and enhances the overall flavor. Balances the heat of the chilies and the sharpness of the ginger.
Lemon juice: Adds tanginess and acts as a natural preservative. Enhances the freshness and shelf life of the pickle.
Turmeric powder: Adds color and mild earthy flavor. Known for its antibacterial properties, helping to preserve the pickle.
Asafoetida: Asafoetida enhances flavor, aids digestion, and acts as a natural preservative, making it an essential ingredient in achar.
Mustard oil: This not only enhances the taste but also acts as a natural preservative. This is optional, if you want you can skip also.
Ginger Green Chilli Pickle
Ingredients
- 120 gm ginger
- 65 gm green Chilli
- 4 Lemon
- 1/3 tsp turmeric
- 2 tsp salt
- 3 pinch asafoetida
- 1/2 tbsp mustard oil
Instructions
- Peel and Wash the ginger and green chilies thoroughly and pat them dry with a clean kitchen towel. It’s important that there is no moisture.
- Using a mortar and pestle, crush the ginger until it becomes slightly coarse. Avoid making it too fine; a rough texture is ideal.
- Spread the crushed ginger on a clean cloth and keep it in the sun for about an hour. This helps remove excess moisture from the ginger.
- If the sun isn’t available, you can place the ginger under a fan until it feels slightly dry.
- Similarly Crush the green chilies in the mortar and pestle until coarse.
- Combine the crushed ginger and chilies in a mixing bowl.
- Add turmeric powder, salt, and asafoetida to the bowl. Mix everything well to coat the ginger and chilies evenly.
- Pour the freshly squeezed lemon juice over the ginger and chilies. Stir well to ensure the lemon juice is evenly distributed.
- Now add mustard oil and mix everything well. (mustard oil is optional, you can skip if you want. Or you can heat mustard oil in a small pan until it starts to smoke. This step helps remove the raw smell of the oil. And then let the oil cool slightly, then pour it over the ginger and green chili mixture).
- Transfer the pickle to a clean, dry glass jar.
- Let it sit at room temperature for 2-3 days so the flavors can develop. Shake the jar gently once a day to mix everything.
- Your ginger green chilli pickle (adrak hari mirch ka achaar) is ready to enjoy! Serve it with roti, parathas, dal-rice, or any meal for an extra burst of flavor. Store the pickle in the fridge for longer shelf life.
Nutrition
Frequently Asked Questions About this Traditional Pickle Recipe:
Can I use a grinder instead of a mortar and pestle?
Yes, you can use a grinder if you’re short on time. However, crushing by hand gives a more authentic taste and texture.
Does this pickle need preservatives?
No, the lemon juice and salt act as natural preservatives.
Can I skip the mustard oil?
Yes, mustard oil is optional, but it adds a depth of flavor and helps preserve the pickle longer.
How long does this pickle last?
If stored properly, it can last up to 2-3 weeks. Sun-drying it can extend its shelf life further.
My Recommended Product:
If you want to enjoy the traditional flavors of this recipe, a good mortar and pestle is a must-have.
Crushing the ginger and chilies by hand not only gives the pickle a rustic texture but also enhances the flavor. It’s worth investing in a quality mortar and pestle for your kitchen.
You might want to check out the product listed below to get started on your homemade achaar journey!
- Durable Construction: Made of hard marble, this pestle and mortar efficiently crushes spices and herbs.
- Versatile Material: The marble material is suitable for grinding and mixing a variety of dry ingredients.
- Easy Maintenance: Handwash only recommended for proper care and longevity of the product.
- Timeless Design: The classic black marble finish adds an elegant touch to any kitchen decor.
- Efficient Grinding: The mortars deep bowl and sturdy pestle allow for thorough grinding and mixing.
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Aam ka Chunda
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