Ginger Chili pickle (Adrak ka achar)
An easy ginger chili pickle that tickles your tastebuds with it's wonderful flavors. This fresh ginger chili pickle can be made within minutes with staple ingredients in your home.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 20 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 5 Lime (large )
- 2 tablespoon Salt
- 5 ounces Ginger (peeled )
- 20 Green Chili Pepper (thai or birdseye)
Instructions
- 1
Wash the ginger and chili and allow them to air-dry preferably overnight.
- 2
You can use a knife to cut green chili into small rounds. Be sure to wear gloves as the raw chilies might cause the skin to burn or itch. You can also use a manual chopper to cut the green chili into small pieces.
- 3
If you don’t want too much heat in the pickle, you can de-seed the chilies before chopping them.
- 4
In the same way, cut ginger into small thin strips or small cubes as you desire. Alternatively, you can also use a chopper to cut ginger into small cubes. Slice thin ginger pieces, and then place them on the chopper to cut easily.
- 5
Transfer the chopped ginger and green chili along with salt into a dry mason jar.
- 6
Add the fresh lime juice to this mix, close the lid and give a good shake.
- 7
You can make this pickle fresh every week or make them in big batches and refrigerate.