Ginger Pickle Recipe Adrak Ka Achaar

Reasons To LOVE This Ginger Pickle Recipe

gluten and nut-free 5 ingredient recipe no cooking required vegan and vegetarian ready in less than 30 minutes

Punjabi Style Ginger Pickle

The beauty of instant pickles is that they do not require a lengthy and time-consuming process to get ready. Best for novice pickle makers like me. The precise ingredient list and simple procedure make me feel confident about the instant pickle-making process. This is a truly Punjabi-style instant ginger pickle. It is also known as adrak ka lachha. ‘Adrak’ is the Hindi term for ginger, whereas ‘lachha’ refers to thin strips of ginger. The zesty salt and lemon seasoning combined with the signature bitterness of ginger make this pickle exciting! We are indeed addicted to it in a good way. Taste of Ginger Pickle: I know this instant ginger pickle looks hot and spicy. But actually, it’s just the opposite. The sourness of lime juice tones down the heat and the bitterness of ginger. And as the days pass, the flavour of this pickle matures and turns more and more delicious. Best Time For Making: During the summer (May-June) or during the autumn/fall season. These are the seasons when tender ginger roots are readily available.

The Right Choice of Ginger

First thing first, you cannot make this pickle with any ginger. The tender and young ginger roots are the best for my mother-in-law’s ginger pickle recipe. In India, you can find the young ginger roots during the peak of the summer or autumn season, i.e. October to November. These ginger roots are juicy, mildly spicy, moist, fibrous, and have a slightly pink skin tone. The young ginger has thin, translucent skin that is so easy to peel. Hence, they are perfect for adding in salads, chutney, garnish, ginger garlic paste, or making pickles.

Other Ingredients

Green Chilli: Make sure to remove the white seeds and pith of the green chilli. Use mild to medium spicy green chilli for this ginger pickle recipe. Lime: The lime juice preserves the pickle and its sourness, balances the spiciness of ginger. I add lime skin as well. You can add zest or the whole skin as per personal preference. Vinegar: The white distilled vinegar is added to preserve the pickle, giving it a sour taste and beautiful pink colour. Salt: Regular table salt or rock salt, either of them is fine.

How To Make

Step 1) Peel the skin of the ginger. It is thin and tender, hence can be easily removed using a knife or spoon. Rinse it thoroughly with water. Pat dry with a clean kitchen towel. Step 2) Cut ginger into thin strips (juliennes) and transfer to a bowl. Similarly, cut the green chilli. Discard the chilli seeds and white skin. Step 3) Wash the lime thoroughly like ginger and pat dry. Squeeze and collect the lime juice in a bowl. Now cut the lime peel into small wedges or thin strips like ginger. Step 4) Combine all the ingredients – ginger, chilli, lime, juice, vinegar, and salt. Mix nicely. Set this aside for 5 minutes or till ginger releases water. Step 5) Transfer the pickle to a clean, dry, sterilized jar with a lid. The pickle is ready to use.

Storing and Serving

Most instant pickles are seasonal and have a shelf life of not more than 15 days. And I think that is the peculiarity which makes them more wanted. Store this ginger pickle in the refrigerator in a hot and humid climate. We keep the jar at room temperature during the winter season, remaining fresh for 10 – 15 days. My mother-in-law suggests making a small batch every fortnight. This pickle is addictive. Hence it disappears fast. So I don’t worry much about its shelf life. This ginger pickle is the best accompaniment for dal, chaat, Punjabi chana masala, and salads.