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Pickles of India : Ginger & Green Chilli Pickle


May 10, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

If you're looking to add some heat to your regular meals, Adrak Hari Mirch Ka Achar is the answer! The goodness of ginger and spicy chillies mixed with Emami Healthy and Tasty Kachi Ghani Mustard Oil makes this pickle an absolute winner!

INGREDIENTS

    Hari mirch or Green chilli, chopped in 1-inch piece 1 cup
    Adarak or ginger 5-6 inch piece, peeled and chopped in ½ inch piece.
    Haldi or turmeric powder: 1 teaspoon
    Sarson ki dal: 2 tablespoons
    Emami Mustard Oil: ½ cup
    Lime juice: 2 tablespoons
    Black salt: 1 teaspoon
    Salt: ½ teaspoon

DIRECTIONS

Make sure there’s no moisture in the green chilli and ginger before chopping them.
Put them in a bowl, add haldi powder, sarson ki dal, lime juice, mustard oil, black salt and regular salt. Mix well
Put in a sterilised, airtight jar keep under the sun for 2-3 days.

About Pallavi Nigam SahayFollow On

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Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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