Green Chilli Ginger Pickle Recipe – Spicy Tangy Instant Achar for All Seasons
Green Chilli Ginger Pickle is a spicy, tangy Indian condiment that combines the bold heat of green chilies with the fresh zing of ginger. With minimal ingredients and a natural fermentation process, this pickle is perfect for adding a punch of flavor to any meal.
Ingredients
- 1 cup green chili, chopped (medium-hot variety)
- 1 cup fresh ginger, chopped
- 1 teaspoon mustard seeds (rai), ground
- ½ teaspoon fennel seeds (saunf), ground
- 1 teaspoon lemon juice (freshly squeezed)
- Salt – to taste (around 1 tsp or as preferred)
Instructions
- In a clean, dry bowl, combine chopped green chilies and ginger.
- Add ground mustard seeds, ground fennel seeds, and salt. Mix thoroughly.
- Pour in the lemon juice and mix again until well combined.
- Transfer the mixture to a clean glass or ceramic jar with a tight lid.
- Place the jar in sunlight for 2 to 3 days, shaking or stirring with a dry spoon daily.
- After 2–3 days, the pickle will become tender and develop its tangy, spicy flavor.
- Once ready, store in a cool, dry place. Refrigeration is optional but recommended for longer shelf life.
Chef’s Tips
- Use mild chilies for a less spicy version.
- Add turmeric or a pinch of asafoetida (hing) for extra flavor.
- You can use vinegar instead of lemon juice for a slightly different taste and longer shelf life.
- Add a tablespoon of mustard oil for extra pungency and traditional flavor.