Adrak ka Achaar (Lemon Ginger Pickle, No Oil)
More a fresh side than a pickle, it goes beautifully with daal chawal, biryani and kababs. The ginger softens in lemon juice within a day. It needs no oil, so it is very light.
Prep time15 mins
Ready to eat in1 days
MakesAbout a 250 g jar
Nutrition (per 1 tbsp of pickle)
8kcal
0.2gProtein
1.7gCarbs
0.1gFats
3 golden rules of achaar
- The jar, spoon, vegetables and spices must all be completely dry. A single drop of water brings mould.
- Heat mustard oil until it smokes, then cool it. Keep the pieces covered in oil or vinegar at all times.
- Always use a clean, dry spoon and keep the jar closed.
Ingredients
Method
- Step 1
Wash the ginger and scrape off the skin with the edge of a spoon.
- Step 2
Cut the ginger into very thin long strips.
- Step 3
Put the ginger, green chillies, salt and black salt into a dry glass jar.
- Step 4
Pour the lemon juice over so all the ginger is covered. Close the jar and shake.
- Step 5
Keep the jar in the fridge. It is ready to eat from the next day.
Chef's Tips
- Choose smooth, shiny-skinned ginger. Older ginger is more fibrous.
- Vinegar works instead of lemon; the taste will be a little sharper.
Storage
Keep in the fridge and finish within 1 month. The ginger should always stay covered in juice.
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