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Relish and Nourish

57 July 22, 2016 Dairy free

Quick Ginger, Garlic, Chilli & Lemon Pickle or Adrak Ka Achaar

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Pickles are a must in an Indian meal irrespective of whether it is spicy or bland, vegetarian or non vegetarian. The variety of pickles is mind blowing. During my childhood I remember my mother would pickle every seasonal vegetable. At any given time we would have at least 6-8 pickles at home.

 

I have always preferred pickles that are made without oil like Mango Pickle made with asafoetida. The lemon , ginger and green chilli pickle is a quick and easy pickle made with ingredients easily available at home.

 

This pickle lasts for a month and can be made in small batches. If making in larger quantities ensure that there is enough lemon juice to soak ginger, chilli and garlic. My mother did not add garlic and I started adding garlic as I found a similar garlic pickle in many restaurants serving Kerala cuisine. Since we did not add garlic and made the pickle with Rock Salt, we could consume this pickle during fasts as well.

 

Ginger and Garlic both aid in digestion therefore it is a good pickle to eat in small quantity everyday.

 

Print Recipe
Quick Ginger, Garlic, Chilli & Lemon Pickle or Adrak Ka Achaar
Recipe for a Quick Ginger Pickle with Lemon, Garlic and Chillies, also known as Adrak Ka Achaar. This pickle is quick to make, does not need many spices , requires no oil and aids in digestion.
Course condiments
Cuisine indian
Prep Time 15 minutes
Passive Time 1 minutes
Servings
bottles
Ingredients
  • 200 Grams lemons
  • 150 Grams ginger
  • 50 Grams green chillies
  • 50 Grams garlic
  • 2 Tablespoons salt
  • 1/2 Teaspoon red chilli Powder
Course condiments
Cuisine indian
Prep Time 15 minutes
Passive Time 1 minutes
Servings
bottles
Ingredients
  • 200 Grams lemons
  • 150 Grams ginger
  • 50 Grams green chillies
  • 50 Grams garlic
  • 2 Tablespoons salt
  • 1/2 Teaspoon red chilli Powder
Instructions
  1. Wash and Dry the Ginger , Chillies and Lemons. Ensure that there are no traces of moisture.
  2. Once Ginger , Chillies and Lemons are dry , cut ginger into juliennes. Chop the chillies into small pieces or slit them.
  3. Peal the garlic
  4. Cut the lemon and squeeze to get half the juice in a clean bowl. Mix all the other ingredients in the bowl and transfer to a clean and dry Jar.
  5. Put the jar under the Sun for 2-3 hours and then bring it inside. The pickle will be ready to consume in a day. As time passes the ginger , garlic and chillies will absorb more lemon juice and salt.
Recipe Notes

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Categories: Dairy free

Reader Interactions

Comments

  1. ritu sharma says

    April 1, 2017 at 1:07 am

    nice and easy to make recipe of pickle

    Reply
    • Paluk Khanna says

      April 12, 2017 at 1:29 pm

      Thanks Ritu !!

      Reply
  2. Koonan Ramu says

    May 20, 2017 at 9:29 pm

    I wonder, how long this will last for without any mold building up in case it is not consumed quickly. Sorry I haven’t made it yet. Thanks.

    Reply
    • Paluk Khanna says

      May 24, 2017 at 4:00 pm

      Thanks for your query. The pickle lasts easily upto 2 months, even more.

      Reply
  3. Lalit says

    August 2, 2017 at 8:07 pm

    Instead of garlic, Add a pinch of “Ajwain ” and a pinch of Sodium metabisulfite, it will last for a year in refrigerator.

    Reply

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I am a chartered accountant by profession and a passionate foodie. Born in a family of foodies I attribute it to my genes. I learnt cooking from my Mom and then later on, from my sister who are both excellent hosts and can cook for any number of guests.

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