📝 About This Recipe
This traditional North Indian Ginger Pickle is a vibrant explosion of heat, tang, and aromatic spices. Fresh young ginger is julienned and cured in a blend of mustard oil and hand-ground spices, creating a condiment that is both a digestive aid and a flavor powerhouse. What makes this version special is the balance of pungent mustard seeds and the mellow sourness of fresh lemon juice, ensuring every bite is crisp and bracingly delicious.
🥗 Ingredients
The Aromatics
- 250 grams Fresh Ginger (peeled and cut into thin 1-inch juliennes)
- 50 grams Green Chilies (slit lengthwise, stems removed)
- 1/4 cup Fresh Lemon Juice (seeds removed)
The Spice Blend
- 3 tablespoons Yellow Mustard Seeds (Rai Kuria) (coarsely ground)
- 2 tablespoons Fennel Seeds (Saunf) (coarsely ground)
- 1 teaspoon Fenugreek Seeds (Methi Dana) (coarsely ground)
- 1 tablespoon Turmeric Powder (for color and preservation)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1/2 teaspoon Asafoetida (Hing) (strong variety preferred)
- 2 tablespoons Salt (or to taste; acts as a preservative)
- 1/2 teaspoon Black Salt (Kala Namak) (for an earthy depth)
The Preservative Medium
- 1/2 cup Mustard Oil (pure, cold-pressed)
- 1 tablespoon Vinegar (optional, for extended shelf life)
👨🍳 Instructions
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1
Thoroughly wash the ginger and pat it completely dry with a kitchen towel. It is crucial that no moisture remains, as water will cause the pickle to spoil.
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2
Peel the ginger using the edge of a spoon and slice it into thin, uniform matchsticks (juliennes) about 1 inch long.
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3
Spread the ginger juliennes and slit green chilies on a clean tray and let them air-dry under a fan or in mild sunlight for about 30-45 minutes to remove surface moisture.
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4
In a small pan, lightly toast the fennel seeds and fenugreek seeds for 1-2 minutes until aromatic. Allow them to cool, then pulse in a spice grinder to a coarse powder.
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5
In a large, non-reactive mixing bowl (glass or ceramic), combine the ginger juliennes, green chilies, and the freshly ground spice powder.
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6
Add the yellow mustard seeds, turmeric powder, Kashmiri red chili powder, salt, black salt, and asafoetida to the bowl. Toss well to coat every piece of ginger.
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7
Pour the fresh lemon juice over the mixture. You will notice the ginger might turn a slight pinkish hue; this is a natural reaction to the acid.
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8
In a small iron or steel tempering pan, heat the mustard oil until it reaches its smoking point (you will see wisps of white smoke). This removes the raw, pungent edge of the oil.
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9
Turn off the heat and let the oil cool down to room temperature. Adding hot oil to the spices can burn them and change the flavor profile.
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10
Once cooled, pour the mustard oil over the spiced ginger mixture. If using vinegar, add it at this stage.
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11
Using a clean, dry spoon, mix everything thoroughly for 2-3 minutes to ensure the oil and spices form a cohesive coating.
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12
Transfer the pickle into a sterilized glass jar. Press down firmly with a spoon to remove air pockets and ensure the oil rises to the top.
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13
Cover the jar with a thin muslin cloth and secure with a string. Place it in a sunny spot for 2-3 days, shaking the jar once daily.
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14
After 3 days, the ginger will have softened and absorbed the flavors. Replace the cloth with a tight lid and store in a cool, dry place.
💡 Chef's Tips
Use 'new' or young ginger if possible, as it is less fibrous and has a more tender snap. Always ensure every utensil, jar, and even your hands are bone-dry to prevent mold growth. If the pickle looks dry after two days, heat and cool another 1/4 cup of mustard oil and add it to the jar. Adjust the salt carefully; pickles require more salt than regular dishes to act as a preservative and to balance the heat of the ginger. For a slightly sweet variation, you can add a tablespoon of grated jaggery to the mix.
🍽️ Serving Suggestions
Serve a small spoonful alongside a hot bowl of Dal Tadka and Steamed Basmati Rice. It pairs exceptionally well with stuffed Parathas (Aloo or Paneer) and a dollop of fresh yogurt. Use it as a zesty topping for grilled meats or fish to add an Indian fusion twist. Mix a little bit of the pickle oil into plain Khichdi for an instant flavor upgrade. Serve it as part of a traditional Indian Thali to provide a sharp palate cleanser between courses.